Caramel Frosted Pound Cake Food

CARAMEL-FROSTED POUND CAKE

Steps:

• Preheat oven to 325°F. Grease and flour a 10-inch (16-cup) tube pan with shortening.
• Beat 3 cups sugar and 1 cup butter at medium speed with an electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Add flour alternately with whipping cream, beginning and ending with flour, beating well after each addition. Beat at medium speed 2 minutes. Pour batter into pan.
• Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
• Meanwhile, make the Caramel Frosting: Heat 1/4 cup sugar in an 8- or 10-inch skillet over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, heat remaining 1 1/4 cups sugar, butter, and milk in a 3-qt. saucepan to boiling over medium-high heat. Gradually stir in caramelized sugar with a whisk; cook until a candy thermometer registers 232°F. Remove from heat; cool, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable.
• Using an offset spatula and working quickly, spread Caramel Frosting over cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

CARAMEL-FROSTED POUND CAKE

Steps:

• Heat oven to 325°F. Grease 10-inch angel food (tube) cake pan with shortening; lightly flour.
• In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
• Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• In 8- or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232°F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable. Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.

CARAMEL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
• Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
• Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
• To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.

THE BEST CARAMEL POUND CAKE

Steps:

• For cake, beat sugars and butter or margarine at medium speed until well blended.
• Add oil, beating until blended.
• Add eggs one at a time beating just until yellow disappears.
• Combine flour, baking powder and salt. Add to egg mixture alternately with milk.
• Beat at low speed until well blended, about 2 minutes.
• Stir in vanilla extract.
• Pour batter into a greased and floured 10 inch tube pan.
• Bake at 325 for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes, remove from pan and cool completely.
• Drizzle with Caramel frosting.
• Caramel Frosting:.
• Bring first 4 ingredients to boil in medium saucepan, stirring often.
• Boil, stirring constantly for 3 minutes.
• Remove from heat.
• Add baking powder and vanilla.
• Beat at medium speed for 5-7 minutes.
• Drizzle quickly over cake.

CARAMEL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease and flour a 10 inch tube pan.
• Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar.
• Add eggs one at a time, beating well after each addition.
• Stir in 1 teaspoon vanilla.
• Sift 2 1/2 cups of the flour and baking powder.
• Add alternately with milk to the creamed mixture.
• Stir 1/2 cup flour with the chopped pecans, then fold into the batter.
• Pour into prepared pan.
• Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.
• Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
• To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together.
• Bring to a rolling boil, and cook for one minute.
• Remove from heat, and stir in vanilla.
• Cool, then beat until thickened.
• Add a little milk if it too thick.
• Spread on cake.
• Makes 10 inch tube cake.

PEANUT BUTTER-CARAMEL POUND CAKE

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
• In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.

CARAMEL CAKE

Steps:

• For cake: Preheat oven to 350*.
• Grease and flour two 9-inch layer pans.
• Combine sour cream and milk in small bowl; set aside.
• Beat butter until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder, and salt; add to butter mixture alternating with sour cream mixture, beginning and ending with flour mixture.
• Stir in vanilla (and rum extract).
• Pour batter into prepared pans.
• Bake in heated oven for 30-35 minutes, or until toothpick comes out clean.
• Let cool in pans 10 minutes; remove from pans, and cool completely on wire wracks.
• For frosting: Combine 2 1/2 cups sugar, milk, beaten egg, and salt in a bowl, stirring well; stir in butter.
• Set aside.
• Sprinkle remaining 1/2 cup sugar in saucepan; cook over medium heat, stirring constantly, until sugar melts and syrup is a light golden brown.
• Remove from heat.
• Stir butter mixture into hot caramelized sugar.
• (The sugar mixture will tend to clump, but will become smooth after further cooking.) Cook entire mixture over medium heat, stirring constantly, until candy thermometer registers 235* (about 15-20 minutes).
• Cool mixture for 5 minutes.
• Beat frosting with a wooden spoon to almost spreading consistency (about 5 minutes).
• Immediately spread between layers and on top and sides of cake.

CARAMEL NUT POUND CAKE

Steps:

• Important: All ingredients must be at room temperature.
• Mix butter and Crisco.
• Add brown sugar, a little at a time, and beat well.
• Add white sugar and beat until fluffy.
• Add eggs one at a time.
• Add vanilla.
• Sift flour, salt and baking powder together.
• Add flour mixture alternately with milk. Fold in pecans.
• Pour into a greased tube cake pan.
• Bake at 325F for 1 1/2 hours.
• When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
• While cake is warm, pour frosting over cake.
• Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
• Remove from heat.
• Add pecans and pour immediately over warm cake.

CARAMEL FROSTED APPLE CAKE

Steps:

• Mix oil and sugars.
• Add eggs, 1 at a time, beat well after each.
• Mix dry ingredients, add to batter and mix well.
• Fold in apples, walnuts, vanilla.
• Pour into greased and floured tube pan.
• Bake at 325* for 1-1/2 hr, or until cake tests done.
• Cool.
• Frosting: Heat on low, brown sugar, cream, butter and salt until sugar is dissolved.
• Cool to room temperature.
• Beat in the powdered sugar until smooth.
• Drizzle over cake.