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Ingredient Table
| Component | Ingredient | Amount |
|---|---|---|
| Pound Cake | Unsalted butter (softened) | 1 cup (2 sticks) |
| Shortening | ½ cup | |
| Granulated sugar | 3 cups | |
| Large eggs | 5 | |
| All-purpose flour | 3 cups | |
| Baking powder | ½ tsp | |
| Salt | ½ tsp | |
| Whole milk | 1 cup | |
| Vanilla extract | 2 tsp | |
| Caramel Icing | Unsalted butter | 1 cup |
| Light brown sugar (packed) | 2 cups | |
| Evaporated milk | ⅔ cup | |
| Powdered sugar (sifted) | 4 cups | |
| Vanilla extract | 2 tsp |
Instructions
1. Preheat the Oven
Set your oven to 325°F (165°C). Generously grease and flour a Bundt or tube pan.
2. Mix the Cake Batter
- In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the flour.
- Stir in vanilla extract until just combined.
3. Bake the Cake
Pour the batter into your prepared pan. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
4. Make the Caramel Icing
- In a medium saucepan over medium heat, melt the butter.
- Stir in brown sugar and cook for about 2 minutes, until fully dissolved.
- Slowly whisk in evaporated milk. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes.
- Remove from heat and let cool slightly.
- Beat in powdered sugar and vanilla until the icing is smooth and spreadable.
5. Frost and Finish
Generously spread the caramel icing over the cooled cake. Use a spoon or spatula to create decorative swirls on top.
