Hey there, friends! Welcome back to my cozy kitchen corner at Mateo Recipes. Today, I’m sharing something truly special that’s sure to become a cherished favorite in your home: my Baptist Pound Cake with Caramel Icing. This isn’t just any cake; it’s a slice of nostalgia with every bite, bringing families together around the table, just like it has in mine for years.
Why You’ll Love This Recipe
- Family-Focused: This cake is perfect for bringing everyone together. Whether it’s a weekend treat or a special occasion, it always feels like a celebration. It’s more than just a dessert; it’s the centerpiece of a gathering, creating moments of joy and connection.
- Comfort Food: With its rich, buttery texture and sweet caramel icing, this cake is the ultimate comfort food that feels like a warm hug. It’s perfect for those cozy evenings when you want something indulgent and satisfying.
- Simple Ingredients: Using common pantry staples, you won’t need to hunt down any exotic ingredients. This accessibility means you can whip up this delightful cake anytime the craving strikes.
- Easy to Follow: Clear and straightforward instructions make this recipe accessible, even if you’re new to baking. Each step is designed to ensure success, guiding you to a perfect result every time.
- Make-Ahead Friendly: The cake stays moist and delicious for days, making it a convenient option for busy families. Its lasting freshness means you can prepare it in advance, freeing up time for other activities.
The Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Servings: 12
Ingredients
For the Pound Cake:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup shortening
– 3 cups granulated sugar
– 6 large eggs, at room temperature
– 3 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 teaspoons pure vanilla extract
For the Caramel Icing:
– 1/2 cup unsalted butter
– 1 cup packed light brown sugar
– 1/4 teaspoon salt
– 1/4 cup whole milk
– 2 cups powdered sugar, sifted
– 1 teaspoon vanilla extract
Instructions
Preparation
For the Pound Cake:
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Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, ensuring all crevices are coated. This step is crucial to ensure the cake releases easily from the pan once baked.
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In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy, about 3-5 minutes. This step is crucial for achieving the cake’s signature airy texture. Creaming incorporates air into the batter, which helps the cake rise and gives it a light, fluffy texture.
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Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated. This methodical addition is important to help maintain the emulsion of the batter.
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In a separate bowl, sift together the flour, baking powder, and salt. Sifting the dry ingredients helps to aerate the flour and break up any lumps, ensuring a smoother batter.
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Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed to avoid overbeating. Overbeating can lead to a tough cake because it develops the gluten in the flour.
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Stir in the vanilla extract until just combined. Pour the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.
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Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Cooling the cake in the pan initially helps to set its structure, while cooling on a wire rack prevents the bottom from becoming soggy.
For the Caramel Icing:
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In a medium saucepan, melt the butter over medium heat. The butter should be fully melted before adding the sugar to ensure a smooth consistency.
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Add the brown sugar and salt, stirring until the mixture is smooth and bubbly. Let it cook for 2 minutes, stirring constantly. This cooking step ensures the sugar is fully dissolved, which is key for a smooth icing.
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Slowly whisk in the milk and bring the mixture to a boil. Remove from heat and let it cool for 5 minutes. Cooling allows the mixture to thicken slightly, which helps the icing set on the cake.
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Gradually add the powdered sugar, whisking until smooth. Stir in the vanilla extract. The vanilla adds depth and enhances the caramel flavor.
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While the icing is still warm, pour it over the cooled pound cake, allowing it to drip down the sides. Use a spatula to spread it evenly if necessary. The warm icing will set as it cools, creating a lovely, glossy finish.
Kitchen Tools You’ll Need
- 10-inch Bundt or Tube Pan: Essential for that iconic cake shape. Make sure the pan is well-greased and floured to prevent sticking.
- Mixing Bowls: One large for the batter and a smaller one for dry ingredients. Having multiple bowls ready makes the process smoother.
- Electric Mixer: For creaming the butter and sugar to perfection. A handheld mixer can work, but a stand mixer makes it easier.
- Spatula: To ensure every bit of batter makes it into the pan. Use a flexible spatula for scraping down the sides of the bowl effectively.
- Saucepan: To create that luscious caramel icing. A heavy-bottomed saucepan is best to prevent burning.
The Benefits of Each Ingredient
- Butter: Adds moisture and flavor, creating a tender crumb. The high-fat content of butter also contributes to the cake’s rich taste.
- Shortening: Helps stabilize the batter for a perfect rise. It also creates a tender texture by coating the flour proteins.
- Sugar: Sweetens the cake and helps achieve a golden crust. It also helps retain moisture, keeping the cake soft.
- Eggs: Provide structure and richness, enhancing the cake’s texture. Eggs also act as a binding agent, helping the cake hold together.
- Flour: The foundation, giving the cake its structure. All-purpose flour is ideal for this cake, providing the right balance of strength and tenderness.
- Baking Powder: Ensures a light and airy cake. It acts as a leavening agent, releasing carbon dioxide to help the cake rise.
- Milk: Adds moisture, making each bite soft and tender. The milk also helps dissolve and incorporate the dry ingredients evenly.
- Vanilla Extract: Enhances the overall flavor profile. Pure vanilla extract offers the best flavor, but you can use vanilla paste or fresh vanilla beans for a more intense taste.
- Brown Sugar (for icing): Caramelizes beautifully, adding depth to the icing. The molasses in brown sugar gives the icing a rich, complex flavor.
What to Serve With This Dish
This pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a cozy afternoon treat, serve it alongside a steaming cup of coffee or tea. You might also enjoy it with a side of fresh berries, which add a refreshing contrast to the cake’s richness. A drizzle of chocolate sauce or a sprinkle of toasted nuts can add a delightful texture and flavor variation. These pairings enhance the cake’s flavors, making each serving feel like a new experience.
Storage & Leftover Tips
Store your pound cake in an airtight container at room temperature for up to 4 days. If you’ve got leftovers (though I doubt you will!), they freeze beautifully. Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Simply thaw at room temperature when you’re ready to enjoy another slice. If you prefer a warm slice, you can reheat it gently in the oven at a low temperature or give it a quick zap in the microwave. These storage tips ensure that you can savor the cake’s delightful flavors long after you’ve baked it.
Nutritional Info:
Calories: 460 | Sodium: 200mg | Protein: 5g
In conclusion, I hope this Baptist Pound Cake with Caramel Icing becomes a beloved staple in your home, just as it has in mine. Remember, cooking is all about creating memories and sharing joy with those you care about. I can’t wait to hear how it turns out for you. Until next time, happy baking
Baptist Pound Cake with Caramel Icing
Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, ensuring all crevices are coated.
- In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are evenly incorporated.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed to avoid overbeating.
- Stir in the vanilla extract until just combined. Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- In a medium saucepan, melt the butter over medium heat.
- Add the brown sugar and salt, stirring until the mixture is smooth and bubbly. Let it cook for 2 minutes, stirring constantly.
- Slowly whisk in the milk and bring the mixture to a boil. Remove from heat and let it cool for 5 minutes.
- Gradually add the powdered sugar, whisking until smooth. Stir in the vanilla extract.
- While the icing is still warm, pour it over the cooled pound cake, allowing it to drip down the sides. Use a spatula to spread it evenly if necessary.