Indulge your sweet tooth with this irresistible caramel pound cake! This rich and decadent dessert features a moist and tender pound cake base, studded with chopped pecans and drizzled with a luscious caramel frosting. Perfect for any special occasion or when you’re craving something sweet and indulgent.

Why Try This Recipe

If you’re a fan of caramel and pound cake, this recipe combines the best of both worlds! The rich caramel flavor pairs perfectly with the buttery pound cake, creating a dessert that’s sure to impress. Plus, with simple ingredients and easy-to-follow instructions, you’ll have a show-stopping dessert ready to enjoy in no time.

Ingredients Summary

Dark brown sugar
White sugar
All-purpose flour
Baking powder
Butter
Shortening
Eggs
Milk
Vanilla extract
Chopped pecans
Evaporated milk

Serving Suggestions

Serve slices of this caramel pound cake on their own or with a scoop of vanilla ice cream for an extra indulgent treat. You can also enjoy it with a cup of coffee or tea for a delightful afternoon snack.

Storage Information

Store any leftover cake in an airtight container at room temperature for up to 3-4 days. You can also freeze individual slices wrapped in plastic wrap and stored in a resealable plastic bag for longer storage. Thaw slices at room temperature before serving.

Techniques and Tips

Be sure to grease and flour the baking pan well to prevent the cake from sticking.
Creaming the butter, shortening, and sugars together until light and fluffy helps to incorporate air into the batter, resulting in a lighter texture.
Alternating the addition of the flour mixture and milk to the creamed mixture ensures that the batter is well mixed and results in a tender and moist cake.
Folding in the chopped pecans at the end ensures that they are evenly distributed throughout the batter.

Variation

Feel free to customize this caramel pound cake to suit your taste preferences. You can omit the pecans or replace them with another type of nut, such as walnuts or almonds. You can also add a sprinkle of sea salt to the caramel frosting for a sweet and salty flavor contrast.

FAQs about the Recipe

Can I use light brown sugar instead of dark brown sugar? Yes, you can use light brown sugar instead of dark brown sugar if that’s what you have on hand. The flavor will be slightly different, but it will still be delicious.

Can I make the caramel frosting ahead of time? Yes, you can make the caramel frosting ahead of time and store it in an airtight container in the refrigerator. When ready to use, simply let it come to room temperature and beat it until thickened before spreading it on the cake.

Caramel Pound Cake

title

"Indulge in a decadent caramel pound cake topped with a rich caramel frosting. Perfect for special occasions. Try this recipe now!"

Prep Time 20

Cook Time 1

Total Time 1 20

Serving Size

Equipment

- Tube pan
- Electric mixer
- Small saucepan

Ingredients

For the Cake:

2 1/4 cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup butter
1/2 cup shortening
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans

For the Frosting:

1 cup white sugar
1 cup packed brown sugar
1/2 cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
In a large mixing bowl, cream together 1 cup of 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 of vanilla.
Sift 2 1/2 cups of flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup of flour with the chopped pecans, then fold into the batter. Pour into the 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 the pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make the Frosting: In a small saucepan, combine 1 cup brown sugar, 1 cup white sugar, butter (or margarine), and milk. 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's too thick. Spread on the cake.