Thursday, June 9, 2011

Caramel Pound Cake


This Caramel Pound Cake is incredibly moist and easy, and the Caramel Frosting tastes like caramel fudge.  The cake recipe is my adaptation from Southern Living, July 1998, and the Caramel Frosting is my adaptation from a Better Homes and Gardens "New" Cookbook, year unknown.  In the book it is actually listed twice, once under Candy- Penuche and once under Frosting- Penuche Frosting.  Oddly, I can find no publishing information in or on the book, but the photos are very 70's.
Cake Ingredients

  • 2 cups firmly packed dark brown sugar
  • 1 cup sugar
  • 1 cup butter, softened
  • 1/2 cup vegetable oil
  • large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk or half and half
  • 1/2 teaspoon good vanilla extract*

  • Preparation
  • Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears.
  • Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 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 a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with Caramel Frosting.


Frosting Ingredients


    1/2 cup butter
  • 1 cup firmly packed brown sugar
  • 1/2 cup whole milk
  • 3 cups powdered sugar
  • 1/2 teaspoon good vanilla extract*





Preparation
In a medium saucepan melt butter; stir in brown sugar.  Cook and stir till bubbly.  Remove from heat.  Add milt; beat vigorously till smooth.  By hand, beat in enough of the powderd sugar to make of spreading consistency.  Quickly (Not kidding here!) frost the top of the cake.






*Use real vanilla, the best you can find, not imitation vanilla.  It truly will make a difference in the flavor of this cake.  



This photo is of the 1968 Edition.  My version is slightly different.  This old stand-by is truly one of best cookbooks ever.  Other cookbooks may be more glamorous, but sometimes a girl just needs to know how to cook an artichoke, a substitute for buttermilk or how long to roast a leg of lamb.  A go-to for basics and foolproof prep.  Sort of like having Grandma standing-by.  I've noticed that a limited edition is also available with recipes from 1930-2000. 





   

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