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    You are in: Home / Recipes / Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles Recipe
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    Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles

    Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles. Photo by ktenille

    1/1 Photo of Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Manami's Note:

    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.

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    Units: US | Metric





    1. 1
      POUND CAKE:.
    2. 2
      Beat butter at medium speed with an electric mixer until creamy.
    3. 3
      Gradually add sugars, beating at medium speed until light and fluffy.
    4. 4
      Add eggs, 1 at a time, beating just until yellow disappears after each addition.
    5. 5
      Stir together flour, salt, and baking soda.
    6. 6
      Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
    7. 7
      Beat at low speed just until blended after each addition.
    8. 8
      Stir in vanilla.
    9. 9
      Pour into 2 greased and floured 9- x 5-inch loaf pans.
    10. 10
      Bake at 325°F for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
    11. 11
      Cool in pans on a wire rack 10 minutes.
    12. 12
      Remove cakes from pans, and let cool 2 hours or until completely cool.
    13. 13
    14. 14
      Bring first 4 ingredients to a full rolling boil in a medium saucepan over medium heat, stirring often.
    15. 15
      Boil, stirring constantly, 1 minute.
    16. 16
      Remove from heat; stir in vanilla.
    17. 17
      Beat at medium speed with an electric mixer 2 to 4 minutes or until thickened.
    18. 18
      Use immediately.
    19. 19
      Pour over cake, allowing it to drip down sides of cake.
    20. 20
    21. 21
      Toss all ingredients together, and top pound cake no more than one hour before serving.
    22. 22
      Let stand 30 minutes or until icing is firm.
    23. 23

    Ratings & Reviews:

    • on November 22, 2012


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2011


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles

    Serving Size: 1 (149 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 580.5
    Calories from Fat 259
    Total Fat 28.8 g
    Saturated Fat 16.5 g
    Cholesterol 137.3 mg
    Sodium 354.9 mg
    Total Carbohydrate 76.6 g
    Dietary Fiber 0.9 g
    Sugars 56.9 g
    Protein 6.1 g

    The following items or measurements are not included:

    crystallized ginger

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