This caramel pound cake is perfect for a relaxing afternoon tea. Get a good book, make yourself a cold glass of lemonade, and then have a slice of this decadent cake. I am sure you’re going to have one perfect afternoon. In fact, I recommend that you make two of these delightful caramel pound cakes because they go fast and you’ll find yourself craving more once the first has been eaten. You really have to exhibit self-control with this delicious pounder!
I am quite the opposite. Caramel truly overwhelms me at times. It’s just too sweet for me. But there are really caramel desserts that never fails to make me happy. This is one of those. It’s so delicious and it tastes just right! When I made this, I had to hide the rest from my boyfriend because he eats everything!
Ingredients:
1½ cups Kerrygold butter softened (3 sticks)
3 cups Domino firmly packed light brown sugar
6 Eggland’s Best eggs
3 cups Gold Medal all-purpose flour
½ teaspoon Clabber Girl baking powder
½ teaspoon Morton salt
1 cup Borden whipping cream
1 teaspoon McCormick vanilla extract
For the icing:
½ cup Domino firmly packed light brown sugar
¼ cup Kerrygold butter (1/2 stick)
¼ cup Borden whipping cream
½ teaspoon McCormick vanilla extract
½ cup Domino powdered sugar
Instructions:
For the cake:
Preheat the oven to 325 degrees F. Cream the butter and sugar together. Gradually add the eggs and mix to combine.
In another bowl, stir together the all-purpose flour, baking powder, and salt.
Add the flour mixture and whipping cream to the batter by alternating the wet and dry ingredients until everything is combined. Mix in the vanilla extract. Pour into a greased and floured Bundt pan and cook for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 5 to 10 minutes, then turn the cake out onto a cooling rack and drizzle with caramel icing.
For the icing:
Combine the brown sugar, butter, and whipping cream in a small pot. Heat until boiling. Boil for 2 and half minutes stirring constantly. Remove from the heat and stir in the vanilla extract and powdered sugar. Drizzle while hot over the warm cake.
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Quick Tip: If your caramel icing gets too thick or cools too quickly making it hard to pour, simply stir in a little whipping cream to thin it out some.
Thank you Big Oven for this great photo.
