Caramel Pound Cake

READY IN: 1hr 15mins
Recipe by HDMac

This a family favorite and always a hit with friends!

Top Review by The Real Cake Baker

I made this cake to serve my customers, ( I am a baker) The cake had a very good flavor but it did tend to be a little too sweet. Might use a little less suger next time. There is a clear mistake listed for the icing. Milk, butter, and sugar will never harden enough to make frosting. I added powdered sugar until the consistency became that of frosting.

Ingredients Nutrition


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease and flour a 10 inch tube pan.
  3. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in 1 teaspoon vanilla.
  6. Sift 2 1/2 cups of the flour and baking powder.
  7. Add alternately with milk to the creamed mixture.
  8. Stir 1/2 cup flour with the chopped pecans, then fold into the batter.
  9. Pour into prepared pan.
  10. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
  12. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together.
  13. Bring to a rolling boil, and cook for one minute.
  14. Remove from heat, and stir in vanilla.
  15. Cool, then beat until thickened.
  16. Add a little milk if it too thick.
  17. Spread on cake.
  18. Makes 10 inch tube cake.

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