Baptist Pound Cake With Caramel Icing
A rich and buttery Baptist Pound Cake topped with luscious caramel icing, perfect for any gathering or sweet craving. Moist, tender, and irresistibly nostalgic, this cake is a must-try for home bakers of all levels.
Ingredients
- 2 cups unsalted butter
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups whole milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups light brown sugar
- 4 cups powdered sugar
Instructions
- Make the Cake Batter: Preheat the oven to 325°F. Grease and flour a 10-inch tube or Bundt pan. Beat butter, shortening, and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Mix and Combine: Whisk flour, baking powder, and salt in a bowl. Gradually add to the butter mixture, alternating with milk. Stir in vanilla and almond extracts.
- Bake: Pour batter into the pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Make the Caramel Icing: Melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 2 minutes. Add milk, bring to a boil, then remove from heat. Whisk in powdered sugar and vanilla until smooth.
- Ice the Cake: Pour warm caramel icing over the cooled cake, letting it drip down the sides. Let it set before slicing and serving.