CARAMEL GLAZE FOR POUND CAKE RECIPES

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CARAMEL POUND CAKE RECIPE | ALLRECIPES



Caramel Pound Cake Recipe | Allrecipes image

Very moist dense cake.

Provided by Judy Neary

Categories     Pound Cake

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 10 inch tube cake

Number Of Ingredients 15

2 ¼ cups packed dark brown sugar
1 cup white sugar
3 cups all-purpose flour
½ teaspoon baking powder
1 cup butter
½ cup shortening
5 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
½ cup butter
½ cup evaporated milk
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 743.2 calories, CarbohydrateContent 102.2 g, CholesterolContent 122.7 mg, FatContent 35.7 g, FiberContent 1.5 g, ProteinContent 7.2 g, SaturatedFatContent 16 g, SodiumContent 214.1 mg, SugarContent 80.4 g

SOUR CREAM POUND CAKE | MY CAKE SCHOOL



Sour Cream Pound Cake | My Cake School image

This tender, flavorful pound cake is super moist and has wonderful flavor!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 10

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs, room temperature
3 cups (375 g) all purpose flour, (not self-rising)
1/2 teaspoon (2 g) baking powder
1 cup (242g) sour cream
2 teaspoons (8 g) vanilla
1 teaspoon (4 g) lemon extract (optional)
1 cup powdered sugar
1-2. tablespoons milk (start with 1 tablespoon, increase if needed for desired consistency)

Steps:

  • Grease and flour a tube pan. Preheat oven to 325 degrees F
  • In a separate bowl whisk the flour and baking powder to combine, set aside for later.
  • Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
  • Add the eggs one at a time blending after each to incorporate.
  • Add the vanilla and lemon to the mixing bowl. While mixing at medium speed, add the flour mixture alternately with the sour cream to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream twice). Mix until incorporated.
  • Bake at 325 degrees for 60-70 minutes -Baking times may vary and so check on the cake as it nears the 1 hour mark. When an inserted toothpick comes out clean or with just a few moist crumbs attached, it is ready.
  • This makes approximately 8-8.5 cups of batter.
  • Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
  • Combine sugar with 1 Tablespoon of milk. Add additional milk if needed for desired thickness.
  • Load into a piping bag with the tip snipped away and drizzle onto your cake (or you can drizzle by the spoonful).
  • **If glaze is too thick, add a bit more milk. If it is too thin, add a bit more powdered sugar.

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