Caramel Pound Cake

Caramel Pound Cake

58

"Very moist dense cake."

Ingredients

2 h {{adjustedServings}} servings 743 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 743 kcal
  • 37%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 102.2g
  • 33%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
  3. Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
  4. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
  5. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.
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Reviews

58
  1. 66 Ratings

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I made this cake once before, but this was before i became a member of all recipes. This is a very good recipe.I will be using it. I saw where some of the viewers said it was a heavy cake, just ...

I was surprised for two reasons: #1 when I first DL this recipe on Thanksgiving Day, there wer no ratings for it yet. So I was a little worried but wanted to try something different. #2 I was...

This cake was very well received by my family-the only drawback was that it took a long time and a lot of stirring to get the frosting ready, but when it was, it was absolutely delicious. I wou...