Very moist dense cake.

Caramel Pound Cake


  • 2 1/4 cups packed dark brown sugar
  • 1 cup white sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup butter
  • 1/2 cup shortening
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract


1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

2 Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.

3 Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.

4 Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.

5 To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.


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