Caramel Pound Cake
This a family favorite and always a hit with friends!
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INGREDIENTS
Nutrition- 2 1⁄4cups packed dark brown sugar
- 1cup white sugar
- 3cups all-purpose flour
- 1⁄2teaspoon baking powder
- 1cup butter
- 1⁄2cup shortening
- 5
- 1cup milk
- 1teaspoon vanilla extract
- 1cup chopped pecans
- 1cup white sugar
- 1cup packed brown sugar
- 1⁄2cup butter
- 1⁄2cup evaporated milk
- 1teaspoon vanilla extract
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DIRECTIONS
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour a 10 inch tube pan.
- Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar.
- Add eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla.
- Sift 2 1/2 cups of the flour and baking powder.
- Add alternately with milk to the creamed mixture.
- Stir 1/2 cup flour with the chopped pecans, then fold into the batter.
- Pour into prepared pan.
- Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.
- Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
- To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together.
- Bring to a rolling boil, and cook for one minute.
- Remove from heat, and stir in vanilla.
- Cool, then beat until thickened.
- Add a little milk if it too thick.
- Spread on cake.
- Makes 10 inch tube cake.
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