"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Caramel Pound Cake Recipe

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This recipe for Caramel Pound Cake, by , is from Spivey/Merrill Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loretta Scott, mother of the bride
Added: Friday, February 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 sticks butter
1 stick oleo
1 cup dark brown sugar
5 eggs, one at a time, beating between
3 cups cake flour, sifted with 1/2 tsp baking powder
1 cup evaporated milk
1 tsp. salt
2 tsp. vanilla
1 cup pecans, chopped (or any nut you choose)

FROSTING
1 8 oz pkg cream cheese
1 box confectioners sugar
1 cup oleo(add few drops of milk if necessary)

Directions:
Directions:
In a mixer, cream together first 3 ingredients. Then add one egg at a time until bended. Then add flour, alternating flour mixture with 1 cup undiluted carnation milk. Lastly, add 2 tsp vanilla and 1 cup of nuts. Grease tube pan or bunt; add batter. Starting in cold oven, bake at 325 degrees 1 hour 10 min.
For icing:
Mix ingredients together until blended. After cake cools, spread over. This makes icing about 1/2 inch thick over cake, but the thicker the better.

Number Of Servings:
Number Of Servings:
12-15servings
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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