Baptist Pound Cake with Caramel Icing

Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened
• ½ cup shortening
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 teaspoons vanilla extract

For the Caramel Icing:

• ½ cup unsalted butter
• 1 cup packed brown sugar
• ¼ cup whole milk or cream
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Instructions

Make the Pound Cake:

1. Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan.
2. In a large bowl, cream together the butter, shortening, and sugar until light and fluffy, about 5 minutes.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with flour.
6. Stir in the vanilla extract.
7. Pour the batter into the prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Caramel Icing:

1. In a saucepan, melt the butter over medium heat.
2. Add the brown sugar and stir constantly for about 2 minutes until smooth and bubbly.
3. Stir in the milk or cream and bring to a gentle boil.
4. Remove from heat and let cool for 5 minutes.
5. Whisk in the powdered sugar and vanilla until smooth and creamy.
6. Pour over the cooled cake, allowing it to drip down the sides.

Tips

• Use dark brown sugar for a deeper caramel flavor.
• The cake tastes even better the next day; wrap it tightly and let it rest overnight.
• Store covered at room temperature for up to 4 days or refrigerate for up to a week.