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Caramel Pound Cake

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"I consider this to be the queen of Southern pound cakes, a rich, smooth, sensuous masterpiece that never fails to produce as many sighs of ecstasy on a birthday or wedding buffet as at the family dinner table. Caramel is by far the most popular icing in the South, but the cake is equally sensational when glazed with an orange or raspberry icing. Just be sure to allow time for the cake to stand at least 2 hours before serving, so that the icing sets properly. Wrapped tightly in foil, the cake keeps for weeks in the refrigerator without losing too much of its moisture or savor."

List of Ingredients

For the cake:
â—¦ 3 ½ cups all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon salt
â—¦ 2 cups firmly packed light brown sugar
â—¦ 1 ½ cups granulated sugar
â—¦ 3 sticks butter, softened
â—¦ 6 large eggs
â—¦ 1 ½ cups milk

For the icing:
â—¦ 8 tablespoons (1 stick) butter
â—¦ 1 cup firmly packed dark brown sugar
â—¦ ½ cup whole milk
â—¦ ½ teaspoon pure vanilla extract
â—¦ 4 cups confectioners' sugar, sifted


Recipe

Preheat the oven to 325° F. Grease a 10-inch tube or Bundt pan with butter and set aside.

To make the cake, sift together the flour, baking powder, and salt into a mixing bowl and set aside. In another large mixing bowl, cream together the two sugars and butter with an electric mixer, then add the eggs one at a time, beating after each addition till well blended. Alternately, add the flour mixture and milk to the creamed mixture and beat till well blended and smooth. Scrape the batter into the prepared pan and bake till a knife inserted in the center comes out almost clean, about 1 hour. (Do not overbake.) Cool the cake on a rack for 10 minutes, then turn it out onto the rack to cool completely.

To make the icing, melt the butter in a large, heavy saucepan over low heat, then add the brown sugar and milk and, stirring, bring the mixture almost to a boil. Remove from the heat and let cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir till well blended and smooth.

Transfer the cake to a cake plate and ice the top and sides using a heavy knife or rubber spatula. Let the cake stand at least 2 hours before serving.

Makes at least 10 servings