💕😋Caramel Pound Cake with Caramel Icing😋💕
Ingredients:
For the Caramel Pound Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil
2 ½ cups light brown sugar, packed
1 cup granulated sugar
6 large eggs
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk or buttermilk
2 tsp vanilla extract
For the Caramel Icing:
½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
¼ cup whole milk or heavy cream
2 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Instructions:
Make the Pound Cake:
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly.
In a large mixing bowl, cream together butter, oil, brown sugar, and granulated sugar until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the sugar mixture, starting and ending with the flour.
Stir in the vanilla extract.
Pour batter into the prepared pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the Caramel Icing:
In a medium saucepan, melt the butter over medium heat.
Add brown sugar and stir constantly for 2–3 minutes until it begins to bubble and thicken.
Add milk or cream and bring the mixture to a gentle boil. Simmer for another 2 minutes.
Remove from heat. Let it cool for 5 minutes, then whisk in the powdered sugar, vanilla, and salt until smooth.
Pour warm icing over the cooled cake. It will firm up as it cools.
Slice, Serve and Enjoy 😋💕😊
