Baptist Pound Cake with Caramel IcingCake recipes
This is the kind of church-supper classic that never goes out of style: a plush, buttery pound cake baked low and slow for a fine, tender crumb, then cloaked in a spoonable caramel icing that sets into soft swirls. It’s nostalgic, impressive, and reliably delicious — exactly what readers look for on tinsuf
Velvety crumb meets old-fashioned caramel icing — a bake-sale and holiday favorite.
Author:tinsuf
Cuisine: Southern American
Category: Dessert
Keywords: pound cake, caramel icing, Southern dessert, church cake, deesviral
Prep Time: 25 mins
Bake Time: 1 hr 15–25 mins
Total Time: About 2 hrs 10 mins (includes cooling)
Yield: 12–16 servings
Table of Contents
Ingredients
Pound Cake
Caramel Icing
Instructions
Troubleshooting & Consistency Tips
Storage & Make-Ahead
Why This Recipe Works
Expert Tips
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Ingredients
Pound Cake
1 cup (2 sticks) unsalted butter, softened
1/2 cup shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup whole milk
2 teaspoons vanilla extract
Caramel Icing
1 cup unsalted butter
2 cups packed light brown sugar
2/3 cup evaporated milk
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
Instructions
Preheat the oven —
Heat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt or tube pan thoroughly.
Mix the batter —
Cream butter, shortening, and sugar until very light and fluffy, 3–4 minutes. Beat in eggs one at a time. Whisk flour, baking powder, and salt; add to the bowl in three additions, alternating with milk, beginning and ending with flour. Stir in vanilla just to combine.
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