Caramel Pound Cake Chef John's Recipe
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| Caramel Pound Cake |
"Very moist dense cake."
Ingredients :
- 2 1/4 cups packed dark brown sugar
- 1 cup white sugar
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup butter
- 1/2 cup shortening
- 5 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup white sugar
- 1 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions :
| Prep : 30M | Cook : 14M | Ready in : 2H |
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- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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