Caramel Pound Cake

Ingredients

• Servings: 10
• 2 1/4 cups packed dark brown sugar
• 1 cup 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 sugar
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup evaporated milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 10 inch tube pan.
• cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup sugar. add eggs one at a time, beating well after each addition. stir in 1 teaspoon vanilla.
• 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.
• 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.
• to make frosting: in a small saucepan, beat 1 cup brown sugar, 1 cup 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.