Caramel Pound Bundt Cake with Brown Sugar Icing
Recipe: #10551
September 15, 2013
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Mothers Day, New Years, Thanksgiving, Valentine's Day, Oven Bake, Flour, more
"I hope you give this cake a try, I`ve made it many times, I think it`s very good. This is a great dessert cake for everyday or any special occasion"
Original is 14 servings
Ingredients
- CAKE BATTER
-
-
-
-
-
-
-
-
- ICING
-
-
-
-
-
Nutritional
- Serving Size: 1 (227.9 g)
- Calories 779.6
- Total Fat - 19.7 g
- Saturated Fat - 11.7 g
- Cholesterol - 117.6 mg
- Sodium - 319.1 mg
- Total Carbohydrate - 147.3 g
- Dietary Fiber - 0.8 g
- Sugars - 123.1 g
- Protein - 6.9 g
- Calcium - 85.9 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees. Generously grease a 12-cup bundt pan.
Step 2
In a large bowl combine flour, baking powder and salt Set aside
Step 3
In a bowl of a stand mixer combine butter, brown sugar, white sugar until smooth. Reduce the speed to low and add the eggs and milk.
Step 4
Add the flour mixture and beat until smooth.
Step 5
Pour into prepared pan and bake for 1 hour and 15 minutes or until a toothpick in inserted in the center of the cake comes out clean. Let cool for at least 30 minutes before inverting onto a plate.
Step 6
To make the icing; melt the butter in a sauce pan over medium heat. Add dark brown sugar and whisk for about 3 minutes until mixture is bubbling and smooth. Remove from the heat and whisk in the milk. Let mixture cool. Stir in the vanilla and gradually add the confectioners sugar. Stir until well blended and smooth. Pour icing over cooled cake.
Tips
- 12-cup bundt pan
0 Reviews
You'll Also Love
