Baptist Pound Cake with Caramel Frosting

Baptist Pound Cake with Caramel Frosting

Cake Ingredients

3 cups all-purpose flour

3 cups granulated sugar

1 cup unsalted butter, softened

1/2 cup shortening

5 large eggs

1 cup whole milk

1/4 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

Caramel Icing Ingredients

1/2 cup unsalted butter

1 cup packed brown sugar

1/4 cup whole milk

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions

To Make the Cake

Preheat the oven to 325F 165C. Grease and flour a bundt pan.

In a large bowl, cream the butter, shortening, and sugar until light and fluffy.

Add the eggs one at a time, mixing thoroughly after each addition.

In another bowl, combine the flour, baking powder, and salt.

Gradually mix the dry ingredients into the creamed mixture, alternating with the milk, until the batter is smooth.

Stir in the vanilla extract.

Pour the batter into the prepared pan and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

To Make the Caramel Icing

In a medium saucepan, melt the butter over medium heat.

Add the brown sugar and milk, stirring constantly until it reaches a boil.

Remove from heat and let cool slightly.

Beat in the powdered sugar and vanilla until the icing is smooth and thick.

Spread the icing over the cooled cake, letting it drip down the sides for a decorative finish.

This rich and flavorful cake is ideal for celebrations or a special dessert! Let me know if youd like any further adjustments.