Baptist Pound Cake with Caramel Icing

Ingredients

Pound Cake

• 1 cup butter (softened)
• 1/2 cup shortening (or more butter)
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1 cup milk
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional but classic)
• 1/2 tsp salt

Caramel Icing

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup milk or evaporated milk
• 2–3 cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Make the Cake

1. Preheat oven to 160°C (325°F).
2. Grease a bundt or tube pan well.
3. Cream butter, shortening, and sugar until very fluffy.
4. Add eggs one at a time, mixing well.
5. Stir in vanilla and almond extract.
6. Add flour and milk alternately, mixing gently.
7. Add salt and mix until smooth.

2. Bake

• Bake for 70–85 minutes until golden and a toothpick comes out clean.
• Cool in pan for 15–20 minutes, then remove.

3. Make Caramel Icing

1. Melt butter in a saucepan.
2. Add brown sugar and cook 1–2 minutes.
3. Stir in milk and bring to a gentle boil.
4. Remove from heat and cool slightly.
5. Beat in powdered sugar, vanilla, and salt until smooth.

4. Finish

• Pour icing over slightly warm cake so it soaks in and sets glossy.

Tip

This cake gets better the next day—the caramel icing sinks into the dense pound cake and makes it extra moist and rich.