Thursday, September 24, 2015

Brown Sugar Caramel Pound Cake

Bundt cake pan
I use my Nordic Bundt cake pan for this recipe.

Brown Sugar Caramel Pound Cake

One of my favorite desserts is pound cake. The brown sugar caramel pound cake recipe listed below is delicious.

Years ago, I sold Watkins products, and got some caramel extract in one of my monthly sales products collections. I tried it and loved it.

For a while, every dessert I served had caramel flavoring in it.  My family enjoyed it, too. I am no longer a representative of Watkins products. Happily, I can get my favorite Watkins products online.

This is one of our favorite caramel desserts:

Brown Sugar Caramel Pound Cake Recipe

Great with Coffee!

  • 1 cup butter, softened
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups packed dark brown sugar
  • 3 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon caramel extract
  • powdered sugar—optional
Preheat oven to 350 degrees F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.

Sift 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Add caramel extract and gradually beat in flour mixture alternately with 1 cup evaporated milk. Spoon batter into prepared pan.

Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired. Store in refrigerator. Makes 12 servings.

NOTE: A 10- to 12-cup Bundt cake pan can also be used. Follow recipe above and bake for 50 to 55 minutes.

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