Grandma Maggie's Cream Cheese Poundcake with Burnt Sugar Caramel Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (8 oz.) pkg. cream cheese, softened
3 sticks of butter, softened
3 c. sugar
6 eggs
3 c. plain flour less 6 T.
2 T. vanilla
Caramel Frosting:
2 c. sugar
1 c. buttermilk
1 c. butter
1 tsp. baking soda
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Directions: |
Directions:Cream together cream cheese and butter. Add sugar and cream until fluffy. Add eggs, 1 at a time, and beat for several minutes after each. Mixture will be very light and fluffy. Add flour and stir in vanilla. Beat until just combined. Bake in a tube pan, Bundt pan or a 17” long loaf pan at 300 degrees for 90 minutes. Allow to cool for 10 minutes in the pan before removing from pan. Frost with Maggie’s Caramel Frosting if desired.
Frosting:
Combine all ingredients in a big pan (at least 4 quarts) and mix well. Cook to soft ball stage, stirring constantly. Remove from heat and beat until creamy and thick enough to spread. Do not allow frosting to cool before you spread it. Once cool, frosting hardens quickly. Soft Ball stage is an approximate temperature. Mixture will look almost like an old copper penny and will take on a nutty aroma when it is ready. |
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Number Of
Servings: |
Number Of
Servings:17 |
Personal
Notes: |
Personal
Notes: I was lucky enough to inherit Maggie's ancient 17-inch loaf pan and her copper bottom boiler. She was famous for these cakes and made them for everyone on the mountain. The burnt sugar caramel is not a traditional frosting. She called it a "drape". You might need to make the caramel a few times before you get it just right, but it will taste amazing even it if slides off the cake the first time!
You will understand the reason for the large pan for the caramel when you add the baking soda.
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