Baptist Pound Cake with Caramel Icing

529 1 minute read

🧾 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.