Highly delicious and rich cake.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 2 hrs |
| Servings: | 14 |
| Yield: | 10 inch tube cake |
Ingredients
- 2 ¼ cups packed dark brown sugar
- 1 cup white sugar
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup butter
- ½ cup shortening
- 5 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup white sugar
- 1 cup packed brown sugar
- ½ cup butter
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- 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.
Nutrition Facts
| Calories | 743 kcal |
| Carbohydrate | 102 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 16 g |
| Sodium | 214 mg |
| Sugars | 80 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Yes I did and I just poured some caramel through my cake batter.I also melted caramel with my homemade caramel frosting .Delish
I made the icing to go on a layer cake. It was fast, perfect and I’ll mark it my favorite for caramel cake.
A hit with all my friends and family! I even make the mini caramel pound cakes. Delish!
I made the cake and I was disappointed. The cake had no real flavor to it. It was moist. The it is not worth making. I will never use this recipe again. I can not give it a ??. I couldn’t eat it.
The cake was amazing! Perfect caramel flavor! I added a swirl of caramel ice cream topping into each cake. Yum!
I made this for my cake loving friend. It was spectacular! She LOVED IT
I made this and it was an instant success. I didn’t change anything except I drizzled the frosting on the top of the cake instead of completely covering the cake. I will definitely make this again. So good with a cup of coffee!!
Will make one without nuts next time for those you have nut allergies. Cake was a big hit with those who could eat it. I had extra icing so I added a bunch of walnuts to the icing, coated them well, spread them on wax paper and sprinkled with fine sea salt. Result: Caramel sea salt walnuts. Um um good.
I made this cake, I thought all the ingredients was fine well put together. What I added to the ingredient was toffee chips that what gave me the Carmel flavor… Pecans and Carmel are always good together
I made this cake today for my birthday. It turned out great and taste wonderful. My oven must be off, it took almost 120 minutes before the toothpick came out clean. Other than that I had no trouble with this recipe. I did add a teaspoon of kosher salt to the batter. Alton Brown said it helps all sweets. I put a nice pinch of salt in the frosting too.
The cake could in fact use 3/4 C less sugar and a bit of salt but I’m happy with it anyway. The caramel icing is incredible! Just remember that you’re dealing with the science of sugar crystals when making it. Time your ROLLING boil exactly, pour it out of the hot pan into a mixing bowl afterwards and leave it alone while it cools. Mine is setting up exactly like caramel along the sides of the cooling bowl as I type. I doubt it will need much beating at all. YUM!
My husband has been begging me to find a caramel pound cake for over 2 years. Well today, 6/4, is his birthday :o) I searched the internet and stubbled across this recipe. I must say I’m a baker and LOVE to bake!! This cake was FABULOUS!! My husband, family, & neighbors ate the entire cake :o) I would give 10 stars if possible!!! Very tasteful, yes rich & heavy but SOOOO WORTH IT!! Will be making this very soon again for up coming events :o)
I made this with “Caramel Frosting I” from this site because I wanted more of a frosting than a glaze. It turned out wonderful. I used 1-3/4 c of dark brown sugar and 1/2 c light brown sugar. I also omitted the nuts. I made this for my grandmother’s birthday party and everyone loved it.
I made a vegan version of this recipe with all the various substitutes (Ener-G egg substitute, Earth Balance ‘buttery sticks,’ soy milk powder…) and it turned out very well. While it took a long time to prepare, this cake was a big hit with my vegan and non-vegan friends. It was heavy and rich and so worth the long prep time! I’ve made the non-vegan version at least three times since, and it has never failed to impress.
I didn’t make the cake from this recipe I actually made the icing from this recipe. The only thing I did was add 6 squares of chocolate barks and it was Beautiful!!! This is an easy to follow icing to make and I will def do it again esp with the kids being out for the summer.
My family really enjoyed this cake. I made it in round pans rather than a tube pan and then filled it with caramel buttercream and frosted with chocolate frosting.
This rating is for the caramel icing only…it’s the best! Yummy! I plan on making this pound cake for Christmas.
Made this cake for my book club’s discussion of “The Help.” Nice and dense and moist, but frosting came out grainy. Possibly I didn’t boil long enough? Also, for those who found this one a little difficult to follow – the main flaw seems to be the ingredients are not listed in order? Bottom line, yummy, dense, and moist. Would be good paired with berries or apples and whipped cream : )
I made this cake today for my birthday. It turned out great and taste wonderful. My oven must be off, it took almost 120 minutes before the toothpick came out clean. Other than that I had no trouble with this recipe. I did add a teaspoon of kosher salt to the batter. Alton Brown said it helps all sweets. I put a nice pinch of salt in the frosting too.
Really, really delicious! This cake is definitely sweet and rich. I could’ve sliced mine even thinner and been happy. I didn’t change a thing with the batter. The only tiny thing I added (per the suggestion of another review) was a little bit of kosher salt. Probably not enough to even taste it, but next time I may add a little more. The caramel sauce is delicious, but I think it’s too much. Next time I would definitely half it because I threw a lot out. I used a bundt pan and it took about 85 minutes to cook fully. Came out with no problems and didn’t go over the edges at all. I served it with vanilla ice cream and the hot caramel sauce. It’s very decadent, relatively easy to make and tastes delicious!
Excellet Cake! Mine did not turn out as pretty as the picture on the website, but the taste more than made up for the “ugly” presentation. LOL!