Description
This classic Southern Baptist Pound Cake with Caramel Icing is a rich, buttery dessert perfect for sharing at gatherings or special occasions. Made with a combination of butter and vegetable shortening, the pound cake is moist and tender with a perfect crumb, while the luscious caramel icing adds a sweet, creamy finish that complements the cake beautifully.
Ingredients
Scale
For the Pound Cake:
- 1 cup unsalted butter (softened)
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the Caramel Icing:
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- ¼ cup whole milk or heavy cream
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Grease and flour a 10-inch Bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter, Shortening, and Sugar: In a large mixing bowl, use an electric mixer to beat together the softened butter, vegetable shortening, and granulated sugar until the mixture is light, fluffy, and creamy, which should take about 4 to 5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully, ensuring a smooth batter.
- Mix Dry Ingredients and Combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients to the creamed mixture alternately with the whole milk, beginning and ending with the flour mixture. Stir in the vanilla extract until just combined.
- Fill and Bake: Pour the batter into the prepared Bundt pan, smoothing the surface with a spatula. Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully turn out the cake onto a wire rack to cool completely before icing.
- Make the Caramel Icing: In a medium saucepan over medium heat, melt the butter. Stir in the light brown sugar and cook for about 2 minutes while stirring constantly to combine and dissolve the sugar.
- Add Milk and Boil: Pour in the whole milk or heavy cream and bring the mixture to a gentle boil. Remove from heat and allow it to cool for 2 to 3 minutes so the icing thickens slightly.
- Whisk in Powdered Sugar: Gradually whisk in the powdered sugar and vanilla extract until the icing is smooth and pourable.
- Ice the Cake: Drizzle the warm caramel icing evenly over the cooled pound cake. Allow the icing to set before slicing and serving.
Notes
- This cake is a staple of Southern baking, known for its dense, rich texture and buttery flavor.
- Be sure to let the cake cool completely before adding the caramel icing to prevent it from sliding off or becoming too runny.
- For a deeper, more complex caramel flavor, substitute light brown sugar with dark brown sugar in the icing or add a pinch of salt to enhance taste.
- Use a Bundt or tube pan to ensure even cooking and an attractive shape.
