I love those recipes that we all grew up with, they are just too good to miss out on.I’ve made a lot of different kinds of pound cake over the years. Most have been pretty good. A few have been amazing and one or two, eh… not so much. But this recipe for Double Caramel Pound Cake? Oh my heck! It’s definitely in the amazing category! The cake is moist and the frosting is delicious.
Our frosting looks different than the frosting on the recipe. There’s was a thin frosting that looked like it was poured over the top. I kind of like the thicker frosting.
Look how much frosting was left over! But no fear, we ate it. =o) It is that good.To Make this Recipe You’ Will Need the following ingredients:
°3 sticks – 1 1/2 cup butter
°2 c light brown sugar
°1 1/2 c white sugar
°3 1/2 cups all-purpose flour
°1 teaspoon baking powder
°1/2 teaspoon salt to taste
°1 1/3 c milk
°1 stick butter
°1 c dark brown sugar
°1/3 c milk
°1/2 t pure vanilla extract
°4 c icing sugar
To Making Cake Center a rack in oven & preheat 325 degrees F. Greased with butter and lightly dust a 10-inch fluted tube pan, making sure there are no Butter lumps or exposed areas in the pan? put aside. In a separate bowl, sift the flour, baking powder and salt and set aside.
In the other big bowl? cream 3 sticks of butter, using a hand mixer or stand mixer on medium speed for 2 minutes until creamy and soft. Add the tan and white sugar and mix well, stopping to scrape the bowl occasionally with a rubber spatula, until smooth, about 5 minutes. Reduce the speed to medium/low and add the eggs, one at a time, beating for about 15 seconds after each addition and scraping the bowl with a spatula as you go, until well blended .
Reduce speed to low and add flour mixture and 1 1/2 cups milk alternately, in 3 batches, starting and ending with flour. Beat to smooth, about 3 min. Scrape batter to prepared pan & baking in center of oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes.
Remove from oven and let cake cool in pan on wire rack for at least 30 minutes. Loosen the edges with a small knife, then return to a wire rack to cool completely. For the glaze Melt the butter in a large saucepan over medium heat. Add the dark brown sugar and whisk constantly until the mixture is bubbly and smooth and the butter is completely incorporated, about 3 minutes. Remove from heat and stir in remaining 1/2 cup milk or whipping cream. Let the mixture cool. Stir in the vanilla, then gradually add the icing sugar and stir until well blended and smooth. Transfer the cake to a cake plate and frost with the frosting. Let stand at least 2 hours before slice