SWEETS RECIPES

DOUBLE CARAMEL POUND CAKE

DOUBLE CARAMEL POUND CAKE – Over the years, I’ve experimented with a variety of pound cake recipes. The most of them have been quite good. A handful have been fantastic, but one or two have been less so. But what about this Double Caramel Pound Cake recipe? Oh, my goodness! It most certainly belongs in the fantastic category! The icing is wonderful, and the cake is moist.

Our frosting isn’t the same as the frosting in the recipe. There was a thin layer of icing on top that looked like it had been put on. The thicker icing appeals to me.

DOUBLE CARAMEL POUND CAKE

INGREDIENTS NEEDED:

For the Cake

— 3 sticks – 1 1/2 cups Butter (at room temperature)

— 2 cups packed Light Brown Sugar

— 1 1/2 cups Granulated White Sugar

— 6 large Eggs (at room temperature)

— 3 1/2 cups All Purpose Flour

— 1 tsp Baking Powder

— 1/2 tsp Salt to taste

— 1 1/2 cups (at room temperature) Whole Milk

For the Frosting

— 1 stick Butter

— 1 cup packed Dark Brown Sugar

— 1/2 cup Milk or Whipping Cream

— 1/2 tsp Pure Vanilla Extract

— 4 cups Confectioners’ sugar, sifted

RECIPE INSTRUCTIONS:

To make the cake Center, a rack in the oven and preheat to 325 degrees F.

Grease with butter and dust lightly with flour in a 10 inch fluted tube pan, making sure there are no clumps of butter or exposed areas in the pan. Set aside.

In a separate bowl, sift the flour, baking powder and salt and set aside.

In the another large bowl, Cream 3 sticks of butter, using a hand mixer or stand mixer at medium speed, for 2 minute until creamy and soft. Add the light brown and white sugar and mix well, stopping to scrape down the bowl now and then with a rubber spatula, until smooth, about 5 minutes. Reduce speed to medium/­low and add in eggs, one at a time, beating for about 15 seconds after each addition and scraping down the bowl with a spatula as you go, until well blended. (Note : Do not over mix).

Reduce speed to low and add the flour mixture and 1 1/2 cups milk alternately, in 3 batches, beginning and ending with flour. Beat until smooth, about 3 minutes total.

Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. (Note : Do not over bake).

Remove from oven and let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto a rack to let cool completely.

For The Frosting :

Melt butter in a large heavy saucepan over medium heat. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes.

Remove from heat and whisk in remaining 1/2 cup milk or whipping cream. Let mixture cool. Stir in the vanilla, then gradually add the confectioners’ sugar and stir until well blended and smooth. Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing.

More recipes :

BUTTERY PECAN SNOWBALL COOKIES

CARAMEL APPLE COBBLER DUMP CAKE

SAFFRON & PISTACHIO BUTTER BRUSSELS SPROUTS

YUMMY SPANISH PAELLA

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