This Caramel Pound Cake is heaven in a bundt pan! A classic pound cake is filled with a rich, creamy caramel and sprinkled with toasted pecans. The result is an over-the-top delicious dessert that will have everyone asking for seconds!
- 2 1/4 cups packed dark brown sugar
- 1 cup white sugar
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup butter, softened
- 1/2 cup shortening
- 5 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans, divided FOR THE CARAMEL GLAZE: ½ cup butter 1 cup packed brown sugar ½ cup evaporated milk 1 teaspoon vanilla extract
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
2. Cream together 1 cup butter or margarine, shortening, dark brown sugar, and white sugar.
3. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
4. Sift 2 1/2 cups of the flour and baking powder over the creamed mixture then add alternately with milk until all is used up.
5th Step: Take the remaining 1/2 cup flour and mix it with chopped pecans then fold into the batter gently until mixed well but do not overmix!.
6th Step: Pour cake batter into prepared pan from step #1. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean when poked into cake several times.. Let stand in pan 10 minutes then turn out onto wire rack that is covered in wax paper to prevent sticking and cool completely before applying frosting glaze which is made using steps 7-10 below..
7th Step: In a small saucepan over medium heat on stovetop, beat together 1 cup brown sugar,
- Calories: 510
- Fat: 20 g
- Saturated fat: 8 g
- Unsaturated fat: 0.5 g
- Trans fat: 1.5 g
- Carbohydrates: 80 g
- Sugar: 54 g
- Fiber: 2 g
- Protein: 7
How do you make caramel for pound cake?
Pound cake is a classic dessert that can be enjoyed on its own or with a variety of toppings. One popular way to enjoy pound cake is with caramel sauce. Caramel sauce is easy to make at home and only requires a few ingredients.
To make caramel sauce, you will need: -1 cup sugar -1/2 cup water -1/4 cup heavy cream -1 tablespoon butter -1 teaspoon vanilla extract
In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved completely. Then, increase the heat to high and bring the mixture to a boil without stirring. Allow the mixture to boil until it turns a deep amber color. This process can take up to 15 minutes. Once the desired color is reached, carefully add the heavy cream (be careful as it may splatter). Stir gently until combined then remove from heat and stir in the butter and vanilla extract until smooth. Serve immediately or store in an airtight container for later use.
What is caramel icing made of?
Caramel icing is made from milk, butter and brown sugar. Whisk together and bring mixture to a boil. Remove from heat and whisk in powdered sugar and vanilla. Drizzle over cake, cupcakes, cookies, etc.
Why do they call a pound cake a pound cake?
A pound cake is a cake that gets its name from the fact that it originally contained one pound each of flour, sugar, butter, and eggs. The recipe for this cake dates back to the 1700s, making it one of the oldest cake recipes in existence. While the ingredients list has changed slightly over time, the basic concept of a pound cake remains the same: a rich and dense cake made with plenty of butter and sugar.
So why exactly is it called a pound cake? Well, as mentioned before, the original recipe called for one pound each of flour, sugar, butter, and eggs. This created a very dense and heavy cake – hence the name “pound”cake. Over time, bakers have lightened up the recipe by using less butter and sugar (though some still use equal amounts), but the name has stuck.
What is the best flour to use for a pound cake?
There are many different types of flour available on the market, and each one has its own unique characteristics. When it comes to baking a pound cake, you want to use a flour that will produce a moist and tender cake with a light and fluffy texture. For these reasons, cake flour is the best type of flour to use for a pound cake recipe.
Cake flour is made from soft wheat, which has lower protein content than other types of wheat. This makes it ideal for cakes because it produces less gluten, which can make the finished product tough or rubbery. Cake flour also has a finer grain than all-purpose flour, so it results in a more delicate crumb.
When baking with cake flour, be sure to follow the recipe closely. Because this type of flour produces less gluten, you need to be careful not to overmix the batter or else your cake will be dense and heavy instead of light and fluffy. Finally, don’t forget to sift the cake flour before measuring it out – this ensures that your final product will have an even texture without any lumps.
How is a pound cake different from regular cake?
Pound cake gets its name from its original recipe, which called for a pound of each of its main ingredients: flour, butter, sugar, and eggs. While this may seem like a lot, it results in a dense, richly flavored cake. Today, the proportions of these ingredients vary depending on the baker, but the end result is still a delicious and satisfying cake.
One of the biggest differences between pound cake and regular cake is their density. Pound cake is much denser than your typical sponge or chiffon cake – this is due to all that butter (and sometimes cream) in the batter. As a result, poundcake also has a richer flavor; it’s more like eating shortbread than airy angel food Cake.
Another key difference between these two cakes is their versatility. Poundcake can be enjoyed plain or with any number of toppings or fillings – from fresh berries to chocolate ganache. It’s also lovely served sliced and grilled as part of an elegant summer dessert. Regular cakes are typically simpler in both flavor and form; they’re often decorated with frosting or fondant and not meant to be eaten on their own (without at least some coffee!).