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Caramel Pound Cake

By: Judy Neary  
"Very moist dense cake."

Rating: This weblink has been rated 50 times with an average star rating of 4.3 Read Reviews (43)

Rate/Review | 3,034 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs

Servings  (Help)

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Original Recipe Yield 10 inch tube cake
 

Ingredients

  • 2 1/4 cups packed dark brown sugar
  • 1 cup white sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup butter
  • 1/2 cup shortening
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 736 | Total Fat: 35.5g | Cholesterol: 129mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2003 by GINAH1 
This cake was very well received by my family-the only drawback was that it took a long time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 11, 2004 by COOKIEGIRL246 
I was surprised for two reasons: #1 when I first DL this recipe on Thanksgiving Day, there wer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2005 by nay nay 
I made this cake once before, but this was before i became a member of all recipes. This is a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2003 by Doris Cheung 
This cake was very heavy, rich, and moist. I would consider this recipe for advanced, patient... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2003 by TSTARR123 
Oh my goodness, I made this cake today for my family and everyone loved it. It was not dry at... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by JUSTSILVER 
This poundcake tasted great (esp. the frosting) but was WAY to confusing to make. Read the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2003 by SHONNAE 
This recipe was good, I used a 10' bundt cake pan, and the cake was overflowing in the oven,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2003 by JUSTABUMPKIN 
I chose to add 3/4 tsp of salt (the AIB coming out in me) to this recipe as others noted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2004 by CLFOUNTAIN 
The cake itself is absolutely wonderful - moist and dense and very flavorful. I too had... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2005 by LAURABEE1 
It was a bit too sweet for my taste. Though very delicious!! MORE

 
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