Recipe by Judy Neary
"Very moist dense cake."
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2 1/4 cups
packed dark brown sugar
packed brown sugar
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.
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.
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!
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.
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.
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
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.
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...
* Percent Daily Values are based on a 2,000 calorie diet.
Caramel Pound Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 321
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