CARAMEL FROSTING FOR POUND CAKE RECIPES
CARAMEL-FROSTED POUND CAKE RECIPE - BETTYCROCKER.COM
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 Betty Crocker Kitchens
Total Time 4 hours 0 minutes
Prep Time 45 minutes
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 , CarbohydrateContent 75 g, FatContent 5 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 189 mg
CARAMEL-FROSTED POUND CAKE RECIPE | SOUTHERN LIVING
This cake combines the two quintessential Southern cakes—pound cake and caramel cake—into one. The result is a surefire crowd-pleaser. It has all the height and visual appeal of a layer cake (not to mention, a stellar cake-to-frosting ratio), but guests will be surprised to discover that there's actually a moist, succulent pound cake tucked beneath the ribbons of caramel icing. Since the cake is just one layer, it's easy to assemble and decorate, but the result is sure to stun as a party centerpiece.The pound cake is flavored with a hint of almond extract, adding a nutty, savory note to the cake that complements the sweetness of the caramel frosting. It may seem intimidating to make homemade caramel, but this photo-worthy frosting is a great place to start. Spreading the frosting with an offset spatula as instructed in the recipe is the key to getting those signature swoops. This rich pound cake will be a great addition to any dessert spread.
Provided by Southern Living
Categories Cakes
Total Time 4 hours 0 minutes
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Grease and flour a 10-inch (16-cup) tube pan with shortening.
- Beat 3 cups sugar and 1 cup butter at medium speed with an electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Add flour alternately with whipping cream, beginning and ending with flour, beating well after each addition. Beat at medium speed 2 minutes. Pour batter into pan.
- Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
- Make the Caramel Frosting: Heat 1/4 cup sugar in an 8- or 10-inch skillet over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, heat 1 1/4 cups sugar, 1/2 cup butter, and 1/2 cup milk in a 3-qt. saucepan to boiling over medium-high heat. Gradually stir in caramelized sugar with a whisk; cook until a candy thermometer registers 232°F. Remove from heat; cool, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable.
- Using an offset spatula and working quickly, spread Caramel Frosting over cake (frosting will harden as it cools). Let stand 30 minutes before slicing.
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CARAMEL POUND CAKE RECIPE | ALLRECIPES
Very moist dense cake.
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Reviews 4.4
Total Time 2 hours 0 minutes
Category Desserts, Cakes, Pound Cake Recipes
Calories 743.2 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 2 hours 0 minutes
Category Desserts, Cakes, Pound Cake Recipes
Calories 743.2 calories per serving
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CARAMEL POUND CAKE RECIPE | MYRECIPES
Drizzle this sweet caramel pound cake with homemade caramel frosting for an irresistible dessert.
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Reviews 4.5
- 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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I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
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Calories 93.1 calories per serving
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
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A scrumptious moist and dense caramel pound cake with a lovely thick caramel glaze. A homemade recipe that's easy and simple to make.
From simplydeliziousbaking.com
Total Time 97 minutes
Category Dessert
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Calories 380 kcal per serving
From simplydeliziousbaking.com
Total Time 97 minutes
Category Dessert
Cuisine American
Calories 380 kcal per serving
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From justapinch.com
Reviews 5
Category Cakes
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From justapinch.com
Reviews 5
Category Cakes
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- If too thick, you can thin by beating in milk a tablespoon at a time. Make sure your cake in completely cooled or this heavy icing may cause the top to split. It'll still taste super though!
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Reviews 2.0
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