Total Time
1hr 55mins
Prep 30 mins
Cook 1 hr 25 mins

This is the best caramel pound cake I have made. It is moist and is great with caramel frosting.

Ingredients Nutrition

Directions

  1. For cake, beat sugars and butter or margarine at medium speed until well blended.
  2. Add oil, beating until blended.
  3. Add eggs one at a time beating just until yellow disappears.
  4. Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
  5. Beat at low speed until well blended, about 2 minutes.
  6. Stir in vanilla extract.
  7. Pour batter into a greased and floured 10 inch tube pan.
  8. Bake at 325 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
  9. Cool 10 minutes, remove from pan and cool completely.
  10. Drizzle with Caramel frosting.
  11. Caramel Frosting:.
  12. Bring first 4 ingredients to boil in medium saucepan, stirring often.
  13. Boil, stirring constantly for 3 minutes.
  14. Remove from heat.
  15. Add baking powder and vanilla.
  16. Beat at medium speed for 5-7 minutes.
  17. Drizzle quickly over cake.

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