Caramel Pound Cake Recipes

CARAMEL-FROSTED POUND CAKE

Steps:

• Preheat oven to 325°F. Grease and flour a 10-inch (16-cup) tube pan with shortening.
• Beat 3 cups sugar and 1 cup butter at medium speed with an electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Add flour alternately with whipping cream, beginning and ending with flour, beating well after each addition. Beat at medium speed 2 minutes. Pour batter into pan.
• Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
• Meanwhile, make the Caramel Frosting: Heat 1/4 cup sugar in an 8- or 10-inch skillet over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, heat remaining 1 1/4 cups sugar, butter, and milk in a 3-qt. saucepan to boiling over medium-high heat. Gradually stir in caramelized sugar with a whisk; cook until a candy thermometer registers 232°F. Remove from heat; cool, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable.
• Using an offset spatula and working quickly, spread Caramel Frosting over cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

CARAMEL POUND CAKE

Steps:

• 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.

BANANA POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
• Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
• Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

BROWN SUGAR CARMEL POUND CAKE

Steps:

• Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
• Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
• Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
• Directions for Caramel Drizzle.
• In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT.
• When cooled the caramel does somewhat harden.

CARAMEL-FROSTED POUND CAKE

Steps:

• Heat oven to 325°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
• Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 8- or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232°F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable. Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

CARAMEL POUND CAKE

Steps:

• 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.
• Makes 10 inch tube cake.

THE BEST CARAMEL POUND CAKE

Steps:

• For cake, beat sugars and butter or margarine at medium speed until well blended.
• Add oil, beating until blended.
• Add eggs one at a time beating just until yellow disappears.
• Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
• Beat at low speed until well blended, about 2 minutes.
• Stir in vanilla extract.
• Pour batter into a greased and floured 10 inch tube pan.
• Bake at 325 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes, remove from pan and cool completely.
• Drizzle with Caramel frosting.
• Caramel Frosting:.
• Bring first 4 ingredients to boil in medium saucepan, stirring often.
• Boil, stirring constantly for 3 minutes.
• Remove from heat.
• Add baking powder and vanilla.
• Beat at medium speed for 5-7 minutes.
• Drizzle quickly over cake.

CARAMEL NUT POUND CAKE

Steps:

• Important: All ingredients must be at room temperature.
• Mix butter and Crisco.
• Add brown sugar, a little at a time, and beat well.
• Add white sugar and beat until fluffy.
• Add eggs one at a time.
• Add vanilla.
• Sift flour, salt and baking powder together.
• Add flour mixture alternately with milk. Fold in pecans.
• Pour into a greased tube cake pan.
• Bake at 325F for 1 1/2 hours.
• When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
• While cake is warm, pour frosting over cake.
• Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
• Remove from heat.
• Add pecans and pour immediately over warm cake.

PUMPKIN CARAMEL POUND CAKE

Steps:

• Preheat oven to 350°F.
• Thoroughly spray 10-inch tube pan or 12-inch Bundt pan (I use the bundt pan)with Cooking Spray.
• Beat Shortening, Butter, and sugar. Beat until wet and then beat in Caramel and pumpkin.
• Beat in one egg at a time.
• In separate bowl combine flour, baking powder, salt, and spices; stir to combine.
• Add dry ingredients to pumpkin mixture and beat.
• Scrape batter into prepared pan and smooth top (Note: pan will be full).
• Bake 70-80 minutes or until toothpick comes out clean.
• Cool in pan for about 15
• Glaze:.
• In mixing bowl, whisk together confectioner's sugar, Hot Caramel, and Water.
• Drizzle over top of cooled cake, and service.