Why You Will Love This Recipe
This recipe stands out for its incredible depth of flavor and the comforting nostalgia it brings. The use of brown sugar not only enhances the sweetness but also adds a subtle caramel note that pairs beautifully with the creamy homemade caramel icing. The cake is wonderfully moist, and the optional pecans add a delightful crunch. Each bite is a perfect balance of sweetness and texture, making it an irresistible choice for dessert lovers.
Introduction
There’s something truly special about a homemade cake that fills the kitchen with warmth and inviting aromas. This Brown Sugar Pound Cake with Homemade Caramel Icing is one of those recipes that can turn an ordinary day into a celebration. It’s a cake that brings people together, whether it’s for a birthday, a holiday feast, or just a cozy afternoon tea. The combination of brown sugar and butter creates a rich, decadent flavor that is hard to resist. When you drizzle the warm caramel icing over the top, it transforms this cake into a showstopper.
In this blog post, I will guide you through the process of making this delightful cake from scratch. We will explore each step in detail, ensuring you have all the tips and tricks you need to achieve the perfect result. So, roll up your sleeves, and let’s get baking!
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- ½ cup vegetable shortening
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 tbsp vanilla extract
- 1 cup chopped pecans (optional)
For the Homemade Caramel Icing:
- ½ cup unsalted butter
- 1 cup light brown sugar, packed
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
- ½ cup chopped pecans (for topping, optional)
Preparation:
Step 1: Make the Pound Cake
Preheat your oven to 325°F (163°C). Prepare a bundt pan by greasing and flouring it to ensure the cake releases easily after baking. In a large mixing bowl, cream together the softened butter, vegetable shortening, brown sugar, and granulated sugar. Beat this mixture until it becomes light and fluffy, which usually takes about 3-5 minutes.
Step 2:
Add the eggs to the creamed mixture one at a time, beating well after each addition. This step is crucial as it helps to incorporate air into the batter, contributing to a light texture.
Step 3:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agents and salt throughout the flour. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser cake.
Step 4:
Stir in the vanilla extract and, if desired, the chopped pecans. The pecans add a wonderful nutty flavor and texture to the cake, but feel free to omit them if you prefer a nut-free version. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Step 5:
Bake the cake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
COOKING Rating:
⭐️⭐️⭐️⭐️⭐️ (5/5)
Serving Suggestions:
This Brown Sugar Pound Cake is delicious on its own, but it can also be served with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Pair it with a cup of coffee or tea, and you have the perfect afternoon snack. For special occasions, consider serving it with fresh berries or a drizzle of additional caramel sauce.
Tips:
- Make sure all your ingredients are at room temperature before starting; this helps to create a smooth batter.
- If your cake sinks in the middle, it may be due to underbaking or opening the oven door too early. Avoid checking the cake until the minimum baking time has passed.
- Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- For a richer flavor, you can substitute half of the granulated sugar with more brown sugar.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Nutritional Information (per slice, serves 12):
- Calories: 350
- Protein: 3g
- Sodium: 150mg
Conclusion
In conclusion, this Brown Sugar Pound Cake with Homemade Caramel Icing is a delightful dessert that is sure to impress your family and friends. Its rich flavors and moist texture make it a favorite for any occasion. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this cake is bound to become a cherished recipe in your collection. So, gather your ingredients, follow the steps, and indulge in the sweet satisfaction of homemade baking!
Questions and Answers about this Recipe
1. Can I use all brown sugar instead of a combination of brown and granulated sugar?
Yes, you can use all brown sugar for a richer flavor, but the texture may be slightly denser.
2. Is it necessary to use pecans in the cake?
No, the pecans are optional. You can leave them out if you prefer a nut-free cake or if you don’t like nuts.
3. How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
4. Can I make the caramel icing ahead of time?
Yes, you can make the caramel icing in advance. Just store it in the refrigerator and reheat it gently before drizzling over the cake.
5. What’s the best way to store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. You can also freeze the cake for longer storage.
