Carmel Pound Cake
Recipe from Southern Living July 1998
Yield: 1-10" cake
Ingredients:
- 1 cup dark brown sugar or 1 cup light brown sugar plus 1 TBSP molasses
- 1 cup light brown sugar
- 1 cup sugar
- 1 cup butter, softened
- 1/2 cup vegetable oil
- 3/4 cup chopped pecans (optional)
- 5 eggs
- 3 cups all purposed flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 teaspoon vanilla extract
Directions:
- Preheat oven 325° F.
- Grease and flour 10" tube pan.
- Beat sugars and butter.
- Add oil.
- Add pecans.
- Add eggs, 1 at a time, beat until yellow disappears.
- Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Stir in vanilla.
- Pour into prepared cake pan.
- Bake at 325° F for 1 hour and 20 minutes or until toothpick comes out clean.
- Cool in pan for 10 minutes.
- Remove from pan and cool.
- Drizzle with Carmel Frosting.
Carmel Frosting
Ingredients:
- 1-16 ounce package light brown sugar
- 1/2 cup butter
- 1-5 ounce can evaporated milk
- dash of salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Directions:
- Bring first 4 ingredients to a boil in a medium saucepan, stirring often.
- Boil, stirring constantly, 3 minutes.
- Remove from heat; add baking powder and vanilla.
- Bead at medium speed with an electric mixer 5 to 7 minutes or until thickened.
- Drizzle quickly over cake.