Baptist Pound Cake with Caramel Icing
Ingredients:
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 tablespoon vanilla extract
For the Caramel Icing:
1 cup brown sugar (light or dark)
½ cup unsalted butter
¼ cup heavy cream
1 teaspoon vanilla extract
1 ½ cups powdered sugar, sifted
Directions:
Preheat Oven:
Set oven to 325°F (165°C). Grease and flour a bundt pan or tube pan.
Make the Pound Cake Batter:
In a large bowl, cream butter, shortening, and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with milk. Mix in vanilla extract.
Bake the Cake:
Pour batter into the prepared pan and smooth the top.
Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Caramel Icing:
In a saucepan over medium heat, melt butter and brown sugar. Stir continuously until sugar dissolves (about 2 minutes).
Add heavy cream and bring to a boil. Remove from heat and stir in vanilla extract.
Gradually whisk in sifted powdered sugar until smooth and thick.
Assemble & Serve:
Pour warm caramel icing over the cooled pound cake.
Let set for 10-15 minutes before slicing. Enjoy!
Prep Time: 15 minutes | Cooking Time: 1 hour 20 minutes | Total Time: 1 hour 35 minutes
Kcal: 420 kcal per slice | Servings: 12 slices