Ancestral Inheritance Menu Caramel Pound Cake

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Caramel Pound Cake

"Very wet dense cake."

Ingredients :

2 1/4 cups packed dark brown sugar
1 cup white sugar
three cups all-reason flour
half teaspoon baking powder
1 cup butter
1/2 cup shortening
five eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
half cup butter
1/2 cup evaporated milk
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 14M	Ready in : 2H

Preheat oven to 325 stages F (one hundred sixty five stages C). Grease and flour a ten inch tube pan.
Cream collectively 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one by one, beating nicely after every addition. Stir in 1 teaspoon vanilla.
Sift 2 half cups of the flour and baking powder. Add alternately with milk to the creamed combination. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into organized pan.
Bake in preheated oven for 60 to ninety minutes, or till a toothpick inserted into the center comes out smooth. Let stand in pan 10 minutes, after which flip out onto a wire rack and cool completely.
To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook dinner for one minute. Remove from warmness, and stir in vanilla. Cool, then beat until thickened. Add a bit milk if it too thick. Spread on cake.

Notes :

Reynolds® Aluminum foil can be used to preserve meals wet, prepare dinner it frivolously, and make smooth-up less difficult.

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