Baptist Pound Cake with Caramel Icing
A rich and delightful pound cake topped with a creamy caramel icing, perfect for any occasion.
Ingredients
For the Cake
- 1 cup butter, softened The star of the show, adds richness and flavor.
- 2 cups granulated sugar Sweetness is key! Helps give the cake rise.
- 4 large eggs Adds moisture and acts as a binder.
- 1 teaspoon vanilla extract Enhances the overall flavor profile.
- 3 cups all-purpose flour Provides structure to the cake.
- 1 teaspoon baking powder Leavening agent helps the cake rise.
- 1 cup milk Brings moisture and tenderness.
For the Caramel Icing
- 1 cup brown sugar Adds a deeper sweetness to the icing.
- 1/2 cup heavy cream Adds creaminess and richness.
- 1/4 cup butter Creates a smooth finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing and flouring it.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 5 minutes).
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla.
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk. Mix until thick and smooth.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Making the Icing
- In a saucepan, combine the brown sugar, additional butter, and heavy cream. Bring to a boil, stirring continuously for 3-5 minutes until thickened.
- Allow the icing to cool slightly before drizzling it over the cooled cake.
Notes
Serve warm with a scoop of vanilla ice cream or garnish with chopped nuts. Store covered at room temperature for up to 3-5 days.