Pound Cake With Caramel Icing Recipes

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CARAMEL-FROSTED POUND CAKE



Caramel-Frosted Pound Cake image

This cake combines the two quintessential Southern cakes-pound cake and caramel cake-into one. The result is a surefire crowd-pleaser. It has all the height and visual appeal of a layer cake (not to mention, a stellar cake-to-frosting ratio), but guests will be surprised to discover that there's actually a moist, succulent pound cake tucked beneath the ribbons of caramel icing. Since the cake is just one layer, it's easy to assemble and decorate, but the result is sure to stun as a party centerpiece.The pound cake is flavored with a hint of almond extract, adding a nutty, savory note to the cake that complements the sweetness of the caramel frosting. It may seem intimidating to make homemade caramel, but this photo-worthy frosting is a great place to start. Spreading the frosting with an offset spatula as instructed in the recipe is the key to getting those signature swoops. This rich pound cake will be a great addition to any dessert spread.

Provided by Southern Living Editors

Categories     Cakes

Time 4h

Yield 16 servings

Number Of Ingredients 11

Shortening
3 cups sugar
1 cup butter, softened
6 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 cup whipping cream
1 ½ cups granulated sugar, divided
½ cup butter
½ cup milk

Steps:

  • Preheat oven to 325°F. Grease and flour a 10-inch (16-cup) tube pan with shortening.
  • Beat 3 cups sugar and 1 cup butter at medium speed with an electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Add flour alternately with whipping cream, beginning and ending with flour, beating well after each addition. Beat at medium speed 2 minutes. Pour batter into pan.
  • Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
  • Meanwhile, make the Caramel Frosting: Heat 1/4 cup sugar in an 8- or 10-inch skillet over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, heat remaining 1 1/4 cups sugar, butter, and milk in a 3-qt. saucepan to boiling over medium-high heat. Gradually stir in caramelized sugar with a whisk; cook until a candy thermometer registers 232°F. Remove from heat; cool, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable.
  • Using an offset spatula and working quickly, spread Caramel Frosting over cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

CARAMEL-FROSTED POUND CAKE



Caramel-Frosted Pound Cake image

Sweet and dense, this pound cake comes together with just a few ingredients and stands out with a generous layer of caramel frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 16

Number Of Ingredients 10

3 cups sugar
1 cup butter or margarine, softened
6 eggs
2 teaspoons vanilla
1 teaspoon almond extract
3 cups Gold Medal™ all-purpose flour
1 cup whipping cream
1 1/2 cups sugar
1/2 cup butter (do not use margarine)
1/2 cup milk

Steps:

  • Heat oven to 325°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
  • In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
  • Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In 8- or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232°F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable. Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

Nutrition Facts : Calories 540, Carbohydrate 75 g, Fat 5, Fiber 0 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 189 mg

CARAMEL POUND CAKE



Caramel Pound Cake image

Very moist dense cake.

Provided by Judy Neary

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 15

2 ¼ cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
½ teaspoon baking powder
1 cup butter
½ cup shortening
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
½ cup butter
½ cup evaporated milk
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 743.2 calories, Carbohydrate 102.2 g, Cholesterol 122.7 mg, Fat 35.7 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 16 g, Sodium 214.1 mg, Sugar 80.4 g

BUTTERMILK CAKE WITH CARAMEL ICING



Buttermilk Cake with Caramel Icing image

This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. -Anna Jean Allen, West Liberty, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 13

1 cup butter, softened
2-1/3 cups sugar
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
ICING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1/3 cup heavy whipping cream
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.

Nutrition Facts : Calories 419 calories, Fat 17g fat (11g saturated fat), Cholesterol 79mg cholesterol, Sodium 230mg sodium, Carbohydrate 63g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERSCOTCH CAKE WITH CARAMEL ICING



Butterscotch Cake with Caramel Icing image

I love the icing even more than the cake itself, and I think next time I will try it with a standard butter cake. Caramel icing is a wonderful treat and another one of those old things that fell out of favor but now is making a comeback.

Provided by Topher Zenishek

Categories     Desserts     Cakes

Time 1h20m

Yield 12

Number Of Ingredients 15

2 cups brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 ½ cups brown sugar
¼ cup unsalted butter
¼ cup milk
1 tablespoon all-purpose flour
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
  • Combine brown sugar and butter for cake in a bowl; cream with an electric mixer on medium speed until fluffy. Add vanilla extract, then add eggs, one at a time, beating on low speed just until they are mixed in.
  • Sift flour, baking soda, baking powder, and salt together in a separate bowl. Add flour mixture in 2 batches, alternating with buttermilk, beating batter on low speed until well mixed, scraping down the bowl by hand as needed. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cake cools, combine brown sugar, 1/4 cup butter, milk, and flour for icing in a small saucepan over medium heat; bring to a boil. Continue to boil, stirring frequently to prevent burning, for 1 minute. Remove from heat and stir in 2 tablespoons butter and vanilla extract. Cool the mixture, stirring occasionally, until it is still warm (but not hot) and has thickened enough to spread.
  • Spread icing over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let set completely before cutting into the cake.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 81 g, Cholesterol 67.8 mg, Fat 14.7 g, Fiber 0.6 g, Protein 4.3 g, SaturatedFat 9 g, Sodium 297.9 mg, Sugar 63.9 g

PEANUT BUTTER-CARAMEL POUND CAKE



Peanut Butter-Caramel Pound Cake image

Provided by Giada De Laurentiis

Time 2h34m

Yield 8 to 10 servings

Number Of Ingredients 11

Vegetable oil cooking spray
1 (9.5-ounce) bag soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/2 cup heavy cream
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups sugar
3 eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup creamy peanut butter

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
  • In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.

THE BEST CARAMEL POUND CAKE



The Best Caramel Pound Cake image

Make and share this The Best Caramel Pound Cake recipe from Food.com.

Provided by MEMAJO

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 17

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
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

Steps:

  • 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.

Nutrition Facts : Calories 803.4, Fat 36.1, SaturatedFat 17.4, Cholesterol 155.4, Sodium 384.9, Carbohydrate 115.4, Fiber 0.8, Sugar 88.6, Protein 7.6

BUTTERY POUND CAKE WITH SALTY CARAMEL GLAZE



Buttery Pound Cake with Salty Caramel Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-5-inch loaf

Number Of Ingredients 15

12 tablespoons unsalted butter, preferably high-fat European-style (cultured), softened, plus more for pan
1 cup all-purpose flour, plus more for pan
3/4 cup cake flour
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
2 large egg yolks, room temperature
3/4 cup heavy cream
1/2 cup packed dark-brown sugar
1/2 cup heavy cream
5 tablespoons unsalted butter, preferably high-fat European-style (cultured)
1 3/4 teaspoons fleur de sel, divided
1/4 to 1/2 cup confectioners' sugar, sifted

Steps:

  • Cake: Preheat the oven to 350 degrees and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper and dust with flour; remove any excess flour.
  • Whisk together the flours, baking powder, and salt in a medium bowl.
  • Beat the butter and granulated sugar on high speed until fluffy, 4 to 5 minutes, in the bowl of a stand mixer fitted with the paddle attachment.
  • Add the vanilla and beat until incorporated, about 15 seconds. Scrape down the sides and bottom of the bowl.
  • With the mixer on medium-low speed, add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds. Turn the mixer to low speed and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
  • Transfer batter to prepared pan, smooth top with an offset spatula, and bake until a skewer inserted into the center comes out with a few moist crumbs, 55 to 65 minutes. (If top of cake begins to darken too much before it is done in the middle, tent pan with aluminum foil and continue baking.) Place pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen cake from sides of the pan, pull up on parchment paper to lift cake out of pan, and place it directly on cooling rack.
  • Salty Caramel Glaze: Stir together the brown sugar, cream, and butter in a medium saucepan over low heat. When butter is half melted, increase heat to medium-high and bring mixture to a boil. Whisking constantly, boil mixture for 1 1/2 minutes. Remove from heat, whisk vigorously for 1 minute to release excess heat, and add 3/4 teaspoon fleur de sel. Let cool 5 minutes.
  • Sift in 1/4 cup confectioners' sugar and whisk until combined. Continue adding confectioners' sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners' sugar.
  • Place cake on wire rack set over rimmed baking sheet covered in parchment (to catch the excess caramel). Use a bamboo skewer to poke holes in cake. Pour warm caramel glaze over cake to cover. Sprinkle evenly with remaining 1 teaspoon fleur de sel. Let cool 15 to 20 minutes before serving.

POUND CAKE WITH CARAMEL ICING & APRICOT-GINGER SPRINKLES



Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles image

Bake this cake ahead of time. Store at room temperature up to three days or place it in the freezer in a large zip-lock and store up to s month. Let thaw; then top with icing and sprinkles. Southern Living Magazine, 10/2007 edition. Cooling and standing time 2 hr. & 40 min.

Provided by Manami

Categories     Dessert

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 17

1 1/2 cups butter or 1 1/2 cups margarine, softened
2 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
8 ounces container sour cream
2 teaspoons vanilla extract
1 1/4 cups firmly packed light brown sugar
5 tablespoons heavy cream
1/4 cup butter
1 dash salt
1/2 teaspoon vanilla extract
1/2 cup salted cashews
1/3 cup finely chopped dried apricot
3 tablespoons minced crystallized ginger

Steps:

  • POUND CAKE:.
  • Beat butter at medium speed with an electric mixer until creamy.
  • Gradually add sugars, beating at medium speed until light and fluffy.
  • Add eggs, 1 at a time, beating just until yellow disappears after each addition.
  • Stir together flour, salt, and baking soda.
  • Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
  • Beat at low speed just until blended after each addition.
  • Stir in vanilla.
  • Pour into 2 greased and floured 9- x 5-inch loaf pans.
  • Bake at 325°F for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans on a wire rack 10 minutes.
  • Remove cakes from pans, and let cool 2 hours or until completely cool.
  • PREPARE CARAMEL ICING:.
  • Bring first 4 ingredients to a full rolling boil in a medium saucepan over medium heat, stirring often.
  • Boil, stirring constantly, 1 minute.
  • Remove from heat; stir in vanilla.
  • Beat at medium speed with an electric mixer 2 to 4 minutes or until thickened.
  • Use immediately.
  • Pour over cake, allowing it to drip down sides of cake.
  • APRICOT-GINGER SPRINKLES:.
  • Toss all ingredients together, and top pound cake no more than one hour before serving.
  • Let stand 30 minutes or until icing is firm.
  • Enjoy!

Nutrition Facts : Calories 580.5, Fat 28.8, SaturatedFat 16.6, Cholesterol 137.3, Sodium 354.9, Carbohydrate 76.6, Fiber 1, Sugar 57, Protein 6.2

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2015-07-30 Generously grease and lightly flour bundt pan. Set aside. In a large bowl, cream together butter and shortening. Mix in brown sugar and white sugar. Add eggs, one at a time, beating well after each egg. Fold in vanilla extract. Set aside. In a medium bowl, whisk together flour, baking powder and salt.
From divascancook.com


CARAMEL POUND CAKE - COACH CHEF KIM - CHEFKIMIHOU.COM
2021-04-12 Stir until mixed. Fill the bottom of the Bundt pan with regular batter, top with the caramel batter, then cover with the remaining regular batter. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
From chefkimihou.com


DELICIOUS CARAMEL POUND CAKE - SIMPLY DELIZIOUS BAKING
2021-12-15 Old Fashioned Caramel Cake. This is really a good old fashion caramel cake. However, we’re using a rich, dense butter pound cake instead of 2 or 3 yellow cake layers. This tastes every bit as yummy. The caramel frosting on this cake is the same as or similar to the caramel frosting on the layer cake. This icing has a good, sweet brown sugar ...
From simplydeliziousbaking.com


RECIPES | MY CAKE SCHOOL
7Up Pound Cake (a Lemon Lime Cake Recipe) Almond Cake (A Scratch Recipe) Almond Coconut Cake. Almond Cream Cheese Layer Cake. Almond Joy Cake Recipe. Almond Raspberry Swirl Cake . Apple Spice Cake- A Doctored Cake Mix Recipe. Apple Toffee Caramel Cake {A Scratch Recipe} Apple Walnut Cake with Maple Cream Cheese Frosting. Baileys …
From mycakeschool.com


APPLE POUND CAKE WITH CREAMY CARAMEL FROSTING
Preheat over to 350°. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Sift together flour, baking soda, salt, and cinnamon. Add flour mixture to the batter …
From southerneatsandgoodies.com


APPLE BUTTER POUND CAKE WITH CARAMEL FROSTING - SOUTHERN LIVING
Add eggs, 1 at a time, beating just until blended after each addition. Step 3. Reduce speed to low, and gradually add flour to butter mixture, beating just until blended after each addition, stopping to scrape down bowl as needed. Stir in 2 teaspoons of the vanilla. Step 4. Stir ¼ cup batter into apple butter mixture.
From southernliving.com


CARAMEL ICING FOR POUND CAKE RECIPE | SPARKRECIPES
Directions. Place first 4 ingredients in saucepan and bring to a rolling boil, stirring. Boil for 1 1/2 minutes, stirring constantly. Remove from heat and add vanilla. Beat with electric mixer for 2 to 4 minutes or until beggining to thicken. Pour over cake and let some drizzle down the sides. Sprinkle nuts over the top. Recipe submitted by ...
From recipes.sparkpeople.com


POUND CAKE WITH CARAMEL ICING - RECIPE - COOKS.COM
2022-07-11 Cream butter and sugar, mix in 1 egg at a time. Add milk, then flour, vanilla and almond flavorings. Stir well. Bake in tube pan at 325°F for 1 hour and 20 minutes. Mix brown sugar, butter and cream in saucepan; bring to a boil over low heat until all sugar is dissolved. Beat in powdered sugar.
From cooks.com


SALTED CARAMEL POUND CAKE RECIPE - DELISH
2019-08-06 Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy.
From delish.com


CARAMEL CAKE RECIPE TO SATISFY YOUR SWEET TOOTH - SWANS DOWN …
Preheat oven to 350℉. Grease and flour a Bundt pan. Mix flour, baking powder and salt in a medium bowl; set aside. Cream together butter, oil, sugar and vanilla extract over medium-high speed until light and fluffy. Add eggs 1 at a time, scraping down after each addition. Lower speed to medium and add flour mixture to batter, alternating with ...
From swansdown.com


CARAMEL BUNDT CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
2020-11-15 Instructions. Preheat oven to 350°F. Spray a non-stick bundt pan with baking spray or butter and flour. Using an electric mixer, cream together the butter, shortening, vanilla, brown and granulated sugars in a large mixing bowl. Beat for 2 …
From melissassouthernstylekitchen.com


CAKE RECIPES HENNESSY
2022-07-27 Add granulated sugar and brown sugar and mix until smooth and fluffy In a separate bowl mix 1 cup of Hennessy, 2 cups of brown sugar, and 1 cup of katchup mix until smooth In a small bowl, whisk together the flour, baking powder, and salt until evenly combined -1/2 cup of water Pineapple Juice Cake Southern Bite Pineapple Juice Cake Southern Bite.
From isw.immobiliarecatania.catania.it


SPICED SWEET POTATO POUND CAKE WITH CARAMEL FROSTING
2015-11-09 In a separate bowl, combine flour, salt, baking powder, baking soda, and spices. Slowly add the flour mixture to the potato mixture at low speed until combined. Beat in the mashed sweet potatoes and vanilla. Pour the batter into the prepared tube/bundt pan and level uniformly. Bake for 55-70 minutes or until a toothpick inserted comes out clean.
From easyanddelish.com


CARAMEL POUND CAKE WITH CARAMEL ICING RECIPE - KOTHIYAVUNU.COM
To make Caramel Pound Cake : Center a rack in the oven and preheat the oven to 325 degrees F/160 degree C and grease with butter and dust lightly with flour a 10-inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan; set aside. Take a bowl sift the flour, baking powder and salt and set aside.
From kothiyavunu.com


EASY POUND CAKE RECIPE (WITH POWDERED SUGAR GLAZE!) - AVERIE …
2020-01-21 To the bowl of a stand mixer fitted with the paddle attachment (or handheld electric mixer), add the butter and cream on medium-high speed until fluffy, about 2 minutes. Add the sugar and and beat until smooth and incorporated, about 2 minutes. Add the eggs, one at a time, beating well after each addition.
From averiecooks.com


POUND CAKE WITH CARAMEL FROSTING - RECIPE | COOKS.COM
2007-12-31 1 tsp. vanilla extract. Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly, until sugar dissolves. (Do not boil). Remove from heat. Stir in whipping cream. Add powdered sugar and vanilla; beat at …
From cooks.com


EASY POUND CAKE ICING RECIPE : OPTIMAL RESOLUTION LIST
How to Make Pound Cake. Prep - Grease 1 pound bread pan and preheat oven to 300 degrees.; Fluff - In a mixing bowl, beat the butter until light in color (about 3 minutes).Gradually incorporate sugar and beat until light and fluffy. Add eggs one at a …
From recipeschoice.com


CARAMEL POUND CAKE - A VIRTUAL POTLUCK FOR CHRISTY - SOUTHERN BITE
2013-10-03 1/4 cup whipping cream. 1/2 teaspoon vanilla extract. 1/2 cup powdered sugar. Instructions. For the cake: Preheat the oven to 325° F. Cream the butter and sugar together. Gradually add the eggs and mix to combine. In another bowl, stir together the all-purpose flour, baking powder, and salt.
From southernbite.com


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