Monday, April 20, 2009
Caramel Pound Cake
Note: Sometimes you need a "go to" recipe for emergencies. Life happens -- babies are born, friends go in the hospital, funerals, sickness -- and you need a recipe you can grab so you can take something that says, "I care". This cake tastes like comfort and hopefully your friends and family will know how much you care for them.
CARAMEL POUND CAKE
Ingredients for Cake:
3 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups firmly packed light brown sugar
1 ½ cups cup granulated sugar
3 sticks butter, softened
6 large eggs
1 ½ cups milk
Ingredients for Icing:
8 tablespoons butter
1 cup firmly packed dark brown sugar
½ cup whole milk
½ teaspoon pure vanilla extract
4 cups confectioners’ sugar sifted
Preheat the oven to 325 degrees. Grease a Bundt pan with butter and set aside.
To make the cake, sift together the flour, baking powder, and salt into a mixing bowl and set aside. In another large mixing bowl, cream together the two sugars and butter with an electric mixer, then add the eggs one at a time, beating after each addition till well blended. Alternately, add the flour mixture and milk to the creamed mixture and beat until well blended and smooth.
Scrape the batter into the prepared pan and bake till a knife inserted in the center comes out almost clean. It is usually about an hour but be careful not to overbake.
Cool for 10 minutes and then turn cake over and remove from pan to cool completely. completely.
To make the icing, melt the butter in a large heavy saucepan over low heat, then add the brown sugar and milk and stirring, bring the mixture almost to a boil.
Remove from the heat and let cool. Stir in the vanilla, then gradually add the confectioner’s sugar and stir till well blended and smooth.
Transfer the cake to a cake plate and ice the top and sides using a heavy knife or rubber spatula. Let the cake stand at least 2 hours before serving.
Wrapped tightly in foil and kept in the refrigerator the cake keeps for weeks without loosing flavor and its moistness.
For more DELICIOUS, melt in your mouth recipes, visit Lana and Lisa at Tempt My Tummy Tuesday!