The Best Caramel Pound Cake - cooking recipe
Ingredients
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1 cup packed dark brown sugar
1 cup packed light brown sugar
1 cup white sugar
1 cup butter or 1 cup margarine, room temperature
1/2 cup vegetable oil
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
Caramel Frosting
1 (16 ounce) box light brown sugar
1/2 cup butter or 1/2 cup margarine
1 (5 ounce) can evaporated milk
1 dash salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
Preparation
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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.
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