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Photo: Tina Cornett; Styling: Buffy Hargett Photo by: Photo: Tina Cornett; Styling: Buffy Hargett

Caramel Pound Cake

Drizzle this sweet caramel pound cake with homemade caramel frosting for an irresistible dessert.

Southern Living JULY 1998

  • Yield: 1 (10-inch) cake

Ingredients

  • 1 cup firmly packed dark brown sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup sugar
  • 1 cup butter or margarine, softened
  • 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
  • Caramel Frosting

Preparation

Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.

Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 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 a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.

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Caramel Pound Cake recipe

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