BANANA POUND CAKE WITH CARAMEL GLAZE
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Provided by Swanee Speed
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h
Yield 14
Number Of Ingredients 18
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
- Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
- Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g
CARAMEL POUND CAKE
Very moist dense cake.
Provided by Judy Neary
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 15
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
SWEET POTATO POUND CAKE WITH CARAMEL SAUCE
When Sweet Potatoes are in season, bake several pounds of them, peel them and wrap them individually in plastic wrap, drop the in a large zip lock freezer bags and put in the freezer. This way you'll always have sweet potatoes all year long for such wonderful recipes. I found this recipe in a flyer from the South Carolina Grown Winning Recipies.
Provided by Peachy326
Categories Dessert
Time 1h40m
Yield 1 10, 10 serving(s)
Number Of Ingredients 16
Steps:
- MAKING THE POUND CAKE.
- Preheat the oven to 350 degrees F.
- Cream sugar and butter until well mixed.
- Add eggs one at a time.
- Combine flour, baking soda,salt, and baking powder.
- Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
- Making the Caramel Sauce.
- Grease and flour a 10" Bundt pan.
- Sprinkle toasted peacans over bottom of pan.
- Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
- Cool 10 minutes in pan on wire rack.
- Remove from pan.
- CARAMEL SAUCE.
- Make the caramel sauce just prior to serving the cake.
- Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
- Remove trom the heat and add milk. Stir well.
- Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
- Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.
Nutrition Facts : Calories 769.8, Fat 38.7, SaturatedFat 19.3, Cholesterol 168, Sodium 585, Carbohydrate 99.3, Fiber 2.9, Sugar 65, Protein 9.8
TOASTED POUND CAKE WITH NUTTY CARAMEL SAUCE
Want to turn a prepared pound cake into a company's-coming-level dessert? Here's what it'll take: caramels, some milk and a half cup of cashews.
Provided by My Food and Family
Categories Home
Time 10m
Yield 14 servings
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
- Stir in nuts.
- Spoon 2 Tbsp. caramel sauce over each cake slice just before serving.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 28 g, Protein 4 g
TOASTED POUND CAKE WITH VANILLA ICE CREAM AND CHOCOLATE-HONEY SAUCE
Categories Cake Chocolate Dessert Summer Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Stir chocolate, butter and honey in top of double boiler set over simmering water until melted and smooth. (Sauce can be prepared 3 days ahead. Cool completely. Cover and refrigerate. Stir in top of double boiler until heated through before using.)
- Working in batches, toast pound cake slices in electric toaster or on barbecue grill until golden. Generously brush both sides of cake slices with liqueur. Cut cake slices diagonally in half, forming triangles.
- Drizzle warm chocolate-honey sauce on plates. Scoop ice cream atop sauce. Place 3 cake triangles on each plate. Sprinkle with pecans and orange peel and serve.
CARAMEL CASHEW CHEESECAKE
When a friend served this luscious cheesecake at a birthday party, I left with the recipe. Every time I make it, rave reviews and recipe requests come my way. -Pat Price, Bucyrus, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in cashews, confectioners' sugar and salt. Press onto the bottom and 1/2 in. up the sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs and cream; beat on low speed just until combined. Pour over crust. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. , Before serving cheesecake, combine sugar and water in saucepan. Cook over medium-low heat until sugar is dissolved. Bring to a boil over medium-high heat; cover and boil 2 minutes. Uncover; boil until mixture is golden brown and a candy thermometer reads 300° (hard-crack stage), about 8 minutes. , Remove from heat. Stir in cream until smooth, about 5 minutes (mixture will appear lumpy at first). Add cashews; cool to lukewarm., Remove cheesecake to a serving platter. Spoon cooled caramel over cheesecake. Refrigerate leftovers.
Nutrition Facts : Calories 507 calories, Fat 36g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 248mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.
TOASTED POUND CAKE WITH CASHEW CARAMEL SAUCE
this is a simple, delicious dessert. presentation can make it look like you've slaved all day, when in fact it took you less than 15 minutes! borrowed from planters.com
Provided by Melanie2590
Categories Dessert
Time 11m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Toast pound cake in toaster oven or conventional oven.
- Place caramels and milk in large microwavable bowl.
- Microwave on HIGH 3 - 3 1/2 minutes (or until caramels are completely melted and mixture is well blended), stirring after each minute.
- Stir cashews into caramel.
- Stir well before spooning 2 tablespoons over toasted pound cake.
- Eat quickly so noone else can get to it!
Nutrition Facts : Calories 224.4, Fat 8.6, SaturatedFat 3.6, Cholesterol 45.1, Sodium 184.3, Carbohydrate 35.3, Fiber 0.2, Sugar 20.9, Protein 3.5
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