Caramel Pound Cake

Name: Caramel Pound Cake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 inch tube cake
Ingredients: 2 ¼ cups packed dark brown sugar; 1 cup white sugar; 3 cups all-purpose flour; ½ teaspoon baking powder; 1 cup butter; ½ cup shortening; 5 eggs; 1 cup milk; 1 teaspoon vanilla extract; 1 cup chopped pecans; 1 cup white sugar; 1 cup packed brown sugar; ½ cup butter; ½ cup evaporated milk; 1 teaspoon vanilla extract

Rating: 4.42 stars

78 Ratings
80 Reviews
11 Photos

Very moist dense cake.

By Judy Neary

Gallery

Recipe Summary test

prep:

30 mins

cook:

1 hr 30 mins

total:

2 hrs

Servings:

Yield:

10 inch tube cake

Nutrition Info

Directions

Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

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Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

743 calories; protein 7.2g; carbohydrates 102.2g; fat 35.7g; cholesterol 122.7mg; sodium 214.1mg. Full Nutrition

Reviews (80)

Most helpful positive review

nay nay

09/25/2005

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 try sifting the flour twice, and instead of frosting the whole cake I just used it as a glaze and it was very good. Another winner. Read More

Helpful

(79)

Most helpful critical review

JUSTABUMPKIN

04/06/2003

I chose to add 3/4 tsp of salt (the AIB coming out in me) to this recipe as others noted blandness in finished cake. It was still on the bland side...but quite edible and certainly moist. The frosting was absolutely scrumptious. I will no doubt give this recipe one more go with a few changes but the frosting recipe will be used again and again. Read More

Helpful

(16)

78 Ratings

5 star values: 50
4 star values: 19
3 star values: 4
2 star values: 2
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

nay nay

09/25/2005

Helpful

(79)

COOKIEGIRL246

12/11/2004

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 amazed ath the amount of sugar it called for in just the batter. But it came out great nice and moist, mildy sweet and nutty. It tasted great even without the frosting. Which I recommend you let cool to get a better consistency. The frosting is rich but really good... Thanks for sharing! Read More

Helpful

(71)

GINAH1

07/23/2003

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 would make this cake again. Read More

Helpful

(69)

Doris Cheung

09/03/2003

This cake was very heavy rich and moist. I would consider this recipe for advanced patient bakers. If using a tube pan with a removable bottom wrap foil around the outside of it and place pan on a rimmed cookie sheet or it could leak all over the oven! After cooking the frosting I transferred it to a pyrex bowl to speed up the cooling process but it still took a good amount of stirring to get it to frosting consistency. I found it much too sugary sweet and next time would opt for drizzling each cake slice with a little caramel sauce and garnish with some fruit for color. Read More

Helpful

(29)

JUSTSILVER

03/03/2003

This poundcake tasted great (esp. the frosting) but was WAY to confusing to make. Read the entire recipe a few times before making this. Notice that under ingredients dark brown sugar and brown sugar are both listed but in the directions it doesn't indicate which one to use when. I believe dark brown is used in step 2. Good luck Read More

Helpful

(24)

TSTARR123

12/01/2003

Oh my goodness I made this cake today for my family and everyone loved it. It was not dry at all as some members indicated. I did substitute buttermilk for the milk in the recipe. It was a little sweet but still good and moist. I will make this one again. Read More

Helpful

(21)

SHONNAE

04/29/2003

This recipe was good I used a 10' bundt cake pan and the cake was overflowing in the oven cake was everywhere. After the cake finish baking it had sunk and stuck to the pan... So what was left I put it in the cake pan. The icing was perfect the cake was very moist even though it is whop sided but it is still good.. Could someone tell me what went wrong????!!! I will try again I'm going to the store and purchase a 10' tube cake pan... Read More

Helpful

(19)

CLFOUNTAIN

03/22/2004

The cake itself is absolutely wonderful - moist and dense and very flavorful. I too had problems with the frosting but I always do with cooked frostings so I just used it as a glaze instead of an all-over frosting and thought it was just as good. I didn't have any pecans so left those out of the cake and thought it was just as good without. I would definitely make this cake again. Read More

Helpful

(19)

JUSTABUMPKIN

04/06/2003

Helpful

(16)

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Back to Caramel Pound Cake

All Reviews for Caramel Pound Cake

- of Reviews

Caramel Pound Cake

Servings Per Recipe: 14
Calories: 743.2

% Daily Value *

protein: 14 %

carbohydrates: 33 %

dietary fiber: 6 %

sugars:

fat: 55 %

saturated fat: 80 %

cholesterol: 41 %

vitamin a iu: 15 %

niacin equivalents: 25 %

vitamin b6: 5 %

vitamin c: 1 %

folate: 16 %

calcium: 12 %

iron: 12 %

magnesium: 10 %

potassium: 6 %

sodium: 9 %

thiamin: 29 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.