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My review
Caramel Pound Cake
Judy Neary
"Very moist dense cake."
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Ingredients
2 h servings 743 calsOriginal recipe yields 14 servings (10 inch tube cake)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- 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.
- 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.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 743 calories; 35.7 g fat; 102.2 g carbohydrates; 7.2 g protein; 123 mg cholesterol; 214 mg sodium. Full nutrition
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Reviews
Read all reviews 6473 Ratings
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Most helpful positive review
9/25/2005
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 ...
Most helpful critical review
2/3/2003
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 fr...
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Newest
9/25/2005
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 ...
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...
4/16/2002
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...
9/2/2003
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 pa...
3/2/2003
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 brow...
11/26/2003
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 l...
3/22/2004
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...
4/28/2003
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 ...
2/3/2003
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 fr...