How To make Brown Sugar Pound Cake

Brown Sugar Caramel Pound Cake ~ MAKE IT!!

SUBSCRIBE HERE: I really don't even have the words to explain how divine this brown sugar caramel pound cake it. SMH! Just picture a fluffy, moist, dense pound cake with the taste of vanilla, buttery caramel, and hits of salty sweet toffee. Finish off with one of the best and easiest caramel glazes I've ever had. Yeah. It's one of THOSE pound cakes.

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Brown Sugar Pound Cake

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Elevate Your Baking Skills with this Scrumptious Caramel Pound Cake Recipe!!!

This Caramel Pound Cake is a rich brown sugar buttermilk milk pound cake topped with decadent caramel icing.

Ingredients needed for the Caramel Pound Cake:
3 c All-Purpose Flour
1 c Unsalted Butter - room temperature (two sticks)
⅓ c Shortening
2 c Light or dark brown sugar
1 c Granulated sugar
1 Buttermilk - room temperature
5 Large Eggs - room temperature
½ teaspoon Baking Powder
½ teaspoon Salt
2 tsps Vanilla flavor (extract)

Ingredients needed for the Caramel Pound icing:
1 c Light or dark brown sugar
14 oz. Condensed milk
3 tbsps Unsalted butter
2 tsps Vanilla flavor (extract)
¼ teaspoon Salt
Chopped pecans (optional)

#caramelpoundcake #poundcake #bundtcake #whipitlikebutter

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BROWN SUGAR HOMEMADE CARAMEL ICING POUND CAKE????#EricandTeresa #CaramelPoundCake #BrownSugarPoundCake

????Hello Family! Once again we are SUPER EXCITED ???? about this one here. It’s a Brown Sugar Homemade Caramel Icing Pound Cake. This cake is by far the most scrumptious and delicious ????cake ever, and you should give it a try. I promise you will not be disappointed. Thanks for watching and commenting on our videos, we truly Love ❤️ and APPRECIATE ALL of our SUBSCRIBERS. Remember to ????WATCH THE VIDEOS TO THE END because you never know where the winning picture is placed in the video. Thanks guys and Now, Let The Journey Continue..
~EricandTeresa ????????

Brown Sugar Caramel Pound Cake

Ingredients ⬇️
3 Cups of White Lily All-Purpose Flour
1 Tsp of Baking Powder
2 Cups of Light Brown Sugar
1 Cup of Dixie Crystal Sugar
2 Sticks of Land O Lakes Butter
1/2 Stick of Crisco Butter Shortening
6 Eggs
2 Tsp of Vanilla Extract
1 Cup of Buttermilk
All ingredient are at room temperature!

Homemade Caramel Icing
1/2 Stick of Land O Lakes Butter
1 Cup of Dixie Crystal Sugar
1/2 Cup of Carnation Evaporated Milk
1Tsp of Vanilla Extract

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A SPECIAL REQUEST FROM MY COUSIN /OLD SCHOOL BROWN SUGAR CARAMEL POUND CAKE/FRIDAY NIGHT CAKE

OLD SCHOOL Brown Sugar Caramel Pound Cake

This is a cake that i was requested to make by my cousin
This is a very rich and delicious cake
Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips (I use Heath)
1 cup pecans, chopped
Caramel Drizzle:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract
Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray or grease and dust with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl, combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon caramel drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure to drizzle the caramel while it’s still HOT
Enjoy!!

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OLD SCHOOL BROWN SUGAR BUTTERSCOTCH CARAMEL POUND CAKE (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)

1 cup butter softened
1/2 cup butter-flavored shortening
2 cups light brown sugar packed
1 cup granulated sugar
5 eggs room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup heavy whipping cream
1 cup butterscotch chips(or toffee bits)(your choice)
FOR CARAMEL FROSTING
14 oz can sweetened condensed milk
1 cup light brown sugar packed
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup toffees bit for garnish

Instructions
Preheat oven to 325. F.
Generously grease and lightly flour bundt pan. Set aside.
In a large bowl, cream together butter and shortening.
Mix in brown sugar and white sugar.
Add eggs, one at a time, beating well after each egg.
Fold in vanilla extract. Set aside.
In a medium bowl, whisk together flour, baking powder and salt.
Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
Mix well until combined being sure to scrape down the sides of the bowl.
Fold in butterscotch pieces
Pour batter evenly into prepared bundt pan.
Shake the pan back and forth and up and down to even out batter and release air bubbles.
Bake on the middle rack for 1 hour and 10 minutes.
Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
When cake is completely cooled start making the caramel frosting.
In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
Keep stirring until bubbles begin to gently break on the surface.
Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
Remove from heat and stir in butter and vanilla.
Stir vigorously until butter is combined.
Sauce will begin to thicken up even more as it cools.
Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
Garnish the cake with toffee pieces if desired (highly recommended)
Let cake sit until frosting begins to harden.

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MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494

EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM

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paypal.me/oldschoolsoulfood
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#oldschoolbrownsugarcaramelpoundcake
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