Baptist Pound Cake with Caramel Icing
Ingredient Table
Pound Cake :
Unsalted butter (softened): 1 cup (2 sticks)
Shortening: ½ cup
Granulated sugar: 3 cups
Large eggs: 5
All-purpose flour: 3 cups
Baking powder: ½ tsp
Salt: ½ tsp
Whole milk: 1 cup
Vanilla extract: 2 tsp
Caramel Icing
Unsalted butter: 1 cup
Light brown sugar (packed): 2 cups
Evaporated milk: ⅔ cup
Powdered sugar (sifted): 4 cups
Vanilla extract: 2 tsp
Instructions
1. Preheat the Oven
Set your oven to 325°F (165°C). Generously grease and flour a Bundt or tube pan.
2. Mix the Cake Batter
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the flour.
Stir in vanilla extract until just combined.
3. Bake the Cake
Pour the batter into your prepared pan. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
4. Make the Caramel Icing
In a medium saucepan over medium heat, melt the butter.
Stir in brown sugar and cook for about 2 minutes, until fully dissolved.
Slowly whisk in evaporated milk. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes.
Remove from heat and let cool slightly.
Beat in powdered sugar and vanilla until the icing is smooth and spreadable.
5. Frost and Finish