CARAMEL-FROSTED POUND CAKE
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
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 NUT POUND CAKE
My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.
Provided by Seasoned Cook
Categories Dessert
Time 1h50m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Important: All ingredients must be at room temperature.
- Mix butter and Crisco.
- Add brown sugar, a little at a time, and beat well.
- Add white sugar and beat until fluffy.
- Add eggs one at a time.
- Add vanilla.
- Sift flour, salt and baking powder together.
- Add flour mixture alternately with milk. Fold in pecans.
- Pour into a greased tube cake pan.
- Bake at 325F for 1 1/2 hours.
- When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
- While cake is warm, pour frosting over cake.
- Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
- Remove from heat.
- Add pecans and pour immediately over warm cake.
Nutrition Facts : Calories 542.7, Fat 29.7, SaturatedFat 12.9, Cholesterol 94.7, Sodium 253.9, Carbohydrate 66, Fiber 1.4, Sugar 48, Protein 5.5
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
THE BEST CARAMEL POUND CAKE
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
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
CARAMEL NUT POUND CAKE
Steps:
- Cream butter, shortening and brown sugar thoroughly, gradually add sugar continue creaming. Add eggs one at a time beating thoroughly after each addition. Sift baking powder, and salt with flour, add alternately with milk beginning and ending with flour. Add vanilla then nuts and blend well.
- Turn batter into a well greased and floured 10" bundt pan or tube pan.
- Bake at 325 degrees F for 90 minutes or until cake test done. Cool in pan 15 minutes before turning out of pan.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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 PECAN POUND CAKE
My state is known for the delicious pecans it produces, so this recipe definitely represents Georgia. The pecan flavor comes through nicely in this cake.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Serve with fruit if desired.
Nutrition Facts : Calories 436 calories, Fat 19g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
BLACK WALNUT POUND CAKE WITH CARAMEL NUT GLAZE
I found this recipe on the web, stating that it was 125 years old. I tried it and it was so good! I make this whenever I have black walnuts on hand and I added my caramel nut glaze. I've served this to company and taken it to potlucks and everyone loves it. I usually don't get to bring any home. Enjoy!
Provided by Elaine Bovender
Categories Other Snacks
Time 1h40m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 325 degrees. Grease and flour bundt or tube pan, set aside.
- 2. Cream butter and Crisco. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add flavorings and beat well.
- 3. Sift flour first and then measure. Mix 1/4 cup of flour with nuts. Sift remaining flour with baking powder. Add alternately with milk, beginning and ending with flour (I do this by hand to prevent over mixing). Gently fold in nuts.
- 4. Bake for 1 hour and 25 minutes or until knife inserted in center comes out clean.
- 5. CARAMEL NUT GLAZE: Place all ingredients except nuts into a saucepan. Over medium heat bring to a boil, stirring constantly until thickened. Remove from heat and stir in nuts. Allow to cool in pan for about 5 to 10 minutes and pour over warm cake.
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Reviews 209Category DessertServings 12-16Total Time 1 hr 46 mins
- Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
- Beat the butter until creamy then add sugars, beating until fluffy (no less than 3 minutes). Add eggs, one at a time, beating until just the yellow disappears after each egg.
- In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. Beat until just combined. Stir in toffee bits and pecans then spoon batter into prepared pan.
- Bake until a wood pick inserted near the center of cake comes out clean, 75 - 90 minutes (wide range due to different pan colors/shapes). You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
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