Zutaten für Caramel Pound Cake
- Dark Brown Sugar
- 2 cups granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- Butter
- Shortening
- 4 large eggs
- 1/4 cup milk
- Vanilla Extract
- 1/2 cup chopped pecans
- 2 cups packed light brown sugar
- Evaporated Milk
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Zubereitung von Caramel Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine 1/2 cup all-purpose flour and 1/2 cup chopped pecans. Fold into the batter.
- Pour batter into the prepared pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the Caramel Frosting:
- In a medium saucepan over medium heat, combine 1 cup packed light brown sugar, 1 cup granulated sugar, 1/2 cup (1 stick) unsalted butter, and 1/4 cup milk.
- Bring to a rolling boil, stirring constantly, and cook for 1 minute.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Let the frosting cool slightly, then beat with an electric mixer until thickened. Add a tablespoon of milk at a time if needed to reach desired consistency.
- Once the cake is completely cool, frost generously.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
365g
Fat
94g
Carbs
39g
