Miss Lizzie's Pound Cake

A yummy caramel frosting paired with a moist and delicious pound cake makes for an irresistible dessert.

Yield: Serves 8 to 10


  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 6 eggs
  • 1 cup milk
  • 1 teaspoon imitation vanilla butter and nut flavoring
  • 3 cups all-purpose flour
  • Caramel Frosting:
  • 1 1/2 cups brown sugar, packed
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 (5-oz.) can evaporated milk
  • 1 teaspoon vanilla extract


  1. In a large mixing bowl, beat together butter and shortening at medium speed with an electric mixer; gradually add sugar and salt. Add eggs, one at a time, beating well after each addition; set aside.
  2. Combine milk and flavoring; add to butter mixture alternately with flour. Spread into a greased and floured 10" tube pan. Bake at 325° for one hour or until a toothpick inserted in center comes out clean. Remove from pan; cool completely before frosting.
  3. Caramel Frosting: In a saucepan over medium heat, combine all indredients except vanilla. Cook 15 minutes, stirring constantly. Remove from heat; stir in vanilla. Immediately spread over cooled cake.
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