Baptist Pound Cake

 

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# Baptist Pound Cake with Caramel Icing

A classic Southern dessert featuring a rich, buttery pound cake topped with a decadent homemade 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

* 1 cup unsalted butter

* 2 cups packed light brown sugar

* ⅔ cup evaporated milk

## Instructions

### 1. Preheat and Prepare

Preheat the oven to **325°F (165°C)**. Generously grease and flour a Bundt or tube pan.

### 2. Cream Butter, Shortening, and Sugar

In a large mixing bowl, beat the softened butter, shortening, and sugar together until light and fluffy, about 4–5 minutes.

### 3. Add Eggs

Add the eggs one at a time, beating well after each addition.

### 4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

### 5. Alternate Dry Ingredients and Milk

Add the flour mixture to the batter in three additions, alternating with the milk. Begin and end with the flour mixture. Mix just until combined.

### 6. Add Vanilla

Stir in the vanilla extract.

### 7. Bake

Pour the batter into the prepared pan and smooth the top. Bake for **75–90 minutes**, or until a toothpick inserted in the center comes out clean.

### 8. Cool

Allow the cake to cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.

## Caramel Icing

### 1. Make the Caramel Base

In a saucepan over medium heat, melt the butter. Add the brown sugar and evaporated milk, stirring constantly.

### 2. Cook

Bring the mixture to a gentle boil and cook for 3–5 minutes, stirring frequently, until smooth and slightly thickened.

### 3. Cool Slightly

Remove from heat and allow the icing to cool for a few minutes. It will thicken as it cools.

### 4. Ice the Cake

Pour the warm caramel icing over the cooled pound cake, allowing it to drip down the sides.

## Tips

* Use room-temperature ingredients for the smoothest batter.

* Don't overmix once the flour is added; this helps keep the cake tender.

* Pour the icing while it's still warm so it spreads evenly before setting.

This cake is especially delicious served with coffee, tea, or a scoop of vanilla ice cream. The buttery crumb and rich caramel icing 

make it a standout dessert for holidays, church gatherings, and family celebrations.