Caramel Pecan Pound Cake Recipes

CARAMEL PECAN POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees. In a large bowl, cream butter and brown sugar thoroughly at medium speed. Gradually add sugar and continue creaming.
• 2. Add egg one at a time, beating well after each addition.
• 3. In a medium bowl, combine baking powder, salt, and flour.
• 4. Add flour mixture alternately with milk to cream mixture, beginning and ending with flour. Blend well after each addition.
• 5. Stir in vanilla and pecans.
• 6. Coat a tube or Bundt pan heavily with a flour cooking spray. Pour batter into the greased pan.
• 7. Bake for 1 hour and 30 minutes.
• 8. Let the cake cool for 15 minutes.
• 9. Then remove from pan. If desired, dust lightly with powdered sugar or store-bought caramel sauce and pecans.

BUTTER PECAN POUND CAKE WITH CARAMEL GLAZE

Steps:

• 1. Bake at 325 degrees for 1 hour or until tooth pick comes out of cake clean when testing Grease and flour an angel food cake pan or a bundt pan
• 2. In a large bowl mix together cake flour, sugar, baking powder, baking soda, salt. Then add buttermilk, eggs, sticks of butter, and vanilla extract. Mix for 2 minutes then fold in chopped pecans.
• 3. Pour into the greased pan and bake for 1 hour or until a tooth pick comes out clean when you test for doneness. Let the cake cool for 15 minute - ½ hour then remove.
• 4. Caramel Glaze Directions
• 5. In a sauce pan add butter and let it melt then add brown sugar and milk. Stirring constantly, bring to a boil for 2 minutes then remove from heat. Stir in the vanilla extract and stir for about 1 minute. Spoon or pour glaze over the cake. Enjoy!

CAROLYN'S CARAMEL PECAN POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees. Cake Batter: In a large bowl, combine the butter, light brown sugar, and sugar and mix with a hand mixer (or stand mixer). Mix for about 3 minutes or until the mixture is fluffy and well blended. Scrap down the sides of the bowl. Add the eggs to the mixture mixing in one at a time making sure each one is well incorporated before adding the next. Add the vanilla extract and mix until combined. Set aside. In another large bowl, sift the cake flour, baking powder and salt together. Add half of the flour mixture to the sugar-butter-egg mixture and mix on low speed just until most of the flour is mixed in. Scrap down the sides of the bowl. Then add the other half of the flour mixture and mix just until combined. Scrap down the sides of the bowl one last time. Finally, mix in the buttermilk. Using a spatula, fold ¾ cup of chopped pecans into the completed cake batter. Spray the cake pan (a.k.a an angel food cake pan) with baking spray making sure to cover the entire inside surface area, including the middle cylinder. Pour the batter into the prepared cake pan and lightly give the pan a shake to even out the batter. Bake at 350 degrees, on the middle rack of the oven, for 55 minutes to 1 hour or until a wooden skewer is inserted and comes out clean. Once the cake is done, let it cool in the pan for about 10 minutes. Next, turn the cake out onto a cooling rack and allow it to sit for a minimum of 1 hour. (Note: Once the cake has been cooling for at least 45 minutes then move on to making the caramel pecan topping. If you make the topping too soon it could end up being too thick before the cake is cooled and it won't spread easily.)
• 2. Caramel Pecan Topping: In a medium sized sauce pan over medium-high heat, combine the butter, light brown sugar, and light corn syrup. Stir until the sugar is dissolved. Allow the mixture to come up to a boil and continue to boil for about 3 to 4 minutes. Stir it periodically with a wooden spoon. (Note: The mixture should start to become a little darker in color, but not burned. If it looks like it may boil over turn the heat down to medium heat.) Next, TURN OFF THE HEAT and stir in the heavy cream (Note: It may bubble up a bit so be careful.) Put the caramel back on the stove over medium heat and let it return to a boil for another 3 to 4 minutes. Turn off the heat and let it sit and thicken for about 10 minutes. Stir in 1 cup of chopped pecans and continue to cool for another 20 minutes or so.
• 3. Pour and spread all, or some, of the caramel pecan topping on top of the cooled pound cake. Any leftover topping can be used on other desserts. When cutting the cake, do not use a "sawing" or back and forth motion. Simply cut straight down.

CARAMEL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• 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.
• 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.
• 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.
• 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.