Prep 20 mins
Cook 1 hr 10 mins
Bake this cake ahead of time. Store at room temperature up to three days or place it in the freezer in a large zip-lock and store up to s month. Let thaw; then top with icing and sprinkles. Southern Living Magazine, 10/2007 edition. Cooling and standing time 2 hr. & 40 min.
- 1 1⁄2 cups butter or 1 1⁄2 cups margarine, softened
- 2 1⁄2 cups granulated sugar
- 1⁄2 cup firmly packed light brown sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 8 ounces container sour cream
- 2 teaspoons vanilla extract
- 1 1⁄4 cups firmly packed light brown sugar
- 5 tablespoons heavy cream
- 1⁄4 cup butter
- 1 dash salt
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup salted cashews
- 1⁄3 cup finely chopped dried apricot
- 3 tablespoons minced crystallized ginger
- POUND CAKE:.
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugars, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Stir together flour, salt, and baking soda.
- Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla.
- Pour into 2 greased and floured 9- x 5-inch loaf pans.
- Bake at 325°F for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on a wire rack 10 minutes.
- Remove cakes from pans, and let cool 2 hours or until completely cool.
- PREPARE CARAMEL ICING:.
- Bring first 4 ingredients to a full rolling boil in a medium saucepan over medium heat, stirring often.
- Boil, stirring constantly, 1 minute.
- Remove from heat; stir in vanilla.
- Beat at medium speed with an electric mixer 2 to 4 minutes or until thickened.
- Use immediately.
- Pour over cake, allowing it to drip down sides of cake.
- APRICOT-GINGER SPRINKLES:.
- Toss all ingredients together, and top pound cake no more than one hour before serving.
- Let stand 30 minutes or until icing is firm.
There was something really wrong with this recipe. The picture featured shows the cake from a bundt pan. I used my largest bundt pan and the cake overflowed like a fountain. It was way way way too much so it would have been a crazy amount for 2 pans. Then after the 1 hour 10 minute mark, what cake we still had had a dark golden crust on the top but the inside was just soup. 20 minutes later we had a burnt top and threw the whole thing out.
The caramel icing in this recipe is simply sinful! This is my new go to recipe for the icing for sure. Made it with a pound cake today but could use it for darn near anything. So rich and delicious it tastes like Christmas caramels. Yum! Yum! Yum!