This caramel-frosted pound cake is the perfect blend of rich flavors and moist texture. Follow these steps carefully, and you’ll have a delightful dessert that is sure to impress your family and friends. Enjoy every bite of this decadent treat!
Ingredients
- For the Pound Cake:
-
Shortening (for greasing the pan)
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3 cups granulated sugar
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1 cup unsalted butter, softened
-
6 large eggs
-
2 teaspoons vanilla extract
-
Ingredients
- For the Pound Cake:
-
Shortening (for greasing the pan)
-
3 cups granulated sugar
-
1 cup unsalted butter, softened
-
6 large eggs
-
2 teaspoons vanilla extract
Directions
- Prepare the Oven and Pan
Preheat the oven to 325°F (165°C).
Grease and flour a 10-inch tube pan with shortening.
Make the Batter
Beat 3 cups of sugar and 1 cup of butter with an electric mixer on medium speed until light and fluffy (about 5 minutes).
Add 6 large eggs one at a time, beating well after each addition.
Mix in 2 teaspoons of vanilla extract and 1 teaspoon of almond extract.
Add 3 cups of flour alternately with 1 cup of heavy whipping cream, beginning and ending with flour. Beat well after each addition. - Bake the Cake
Pour the batter into the prepared pan.
Bake for 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and cool completely. - Make the Caramel Frosting
Heat 1/4 cup of sugar in a skillet over medium heat until amber colored (about 6 minutes), shaking the pan occasionally (do not stir).
In a 3-quart saucepan, bring the remaining 1 1/4 cups of sugar, 1/2 cup of butter, and 1/2 cup of milk to a boil over medium-high heat.
Gradually whisk in the caramelized sugar.
Cook until a candy thermometer registers 232°F (111°C). Remove from heat and let cool for about 20 minutes, stirring occasionally, until smooth and spreadable. - Frost the Cake
Using an offset spatula, quickly spread the caramel frosting over the cake. The frosting will harden as it cools.
