Description
This Baptist Pound Cake with Caramel Icing is a rich and dense Southern American dessert perfect for special occasions. The buttery pound cake is moist and flavorful, topped with a luscious homemade caramel icing that adds a sweet and creamy finish.
Ingredients
Scale
For the pound cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening (such as Crisco)
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the caramel icing:
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/3 cup heavy cream
- 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare Pan and Preheat Oven: Preheat the oven to 325°F (163°C) and generously grease and flour a 10-inch Bundt or tube pan to prevent sticking.
- Cream Butter, Shortening, and Sugar: In a large bowl, beat together the softened butter, vegetable shortening, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes, which incorporates air for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing well after each to ensure full incorporation and a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, salt, and baking powder to combine evenly.
- Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the dry ingredients and whole milk to the creamed mixture, beginning and ending with the dry ingredients. Stir in the vanilla extract for flavor.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely to room temperature before icing.
- Make Caramel Icing: In a saucepan over medium heat, melt the butter. Stir in the packed light brown sugar and cook for 2 minutes until bubbly. Slowly add the heavy cream while stirring constantly. Bring to a gentle boil, then remove from heat and stir in vanilla extract.
- Finish Icing: Whisk in the sifted powdered sugar until the icing is smooth and creamy. Allow it to cool slightly until it thickens but remains pourable.
- Ice the Cake: Pour the caramel icing evenly over the cooled cake, letting it set before slicing and serving.
Notes
- This cake is rich, dense, and perfect for special occasions.
- For a deeper caramel flavor, use dark brown sugar in the icing.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
