Pound cake with caramel frosting
1 cake (10\")
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Butter; softened |
| 2⅔ | cup | Sugar |
| 8 | larges | Eggs |
| ½ | cup | Butter |
| 1 | cup | Sugar, brown; firmly packed |
| ¼ | cup | Cream, whipping |
| Pecan halves | ||
| 3½ | cup | Flour, all-purpose |
| ½ | cup | Half-and-half |
| 1 | teaspoon | Vanilla extract |
| 2½ | cup | Sugar, powdered; sifted |
| 1 | teaspoon | Vanilla extract |
Directions
EASY CARAMEL FROSTING
GARNISH
Beat butter at medium speed with an electric mixer until creamy.
Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Add flour to butter mixture alternately with half-and-half, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10" tube pan.
Bake at 325 degrees for 1 hour and 15 to 20 minutes. Cool in pan on a wire rack 10 to 15 minutes; remove cake from pan, and cool completely on wire rack.
Spread Easy Caramel Frosting on top and sides of cake. Garnish, if desired.
Easy Caramel Frosting: Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly, 1-½ to 2 minutes or until sugar dissolves. (Do not boil.) Remove from heat.
Stir in whipping cream. Add powdered sugar and vanilla.
Beat at high speed with an electric mixer until frosting is smooth and of spreading consistency. Yield: enough for a 10" cake.
SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 10-29-94