Caramel Pound Cake

Recipe View Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan. (5 minutes)

Recipe View In a large bowl, cream together 1 cup softened butter, shortening, dark brown sugar, and 1 cup white sugar until light and fluffy. (8 minutes)

Recipe View Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. (5 minutes)

Recipe View In a separate bowl, whisk together 2 1/2 cups flour and baking powder. (2 minutes)

Recipe View Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. (7 minutes)

Recipe View In a small bowl, toss 1/2 cup flour with the chopped pecans, then gently fold into the batter. (3 minutes)

Recipe View Pour batter into the prepared tube pan and spread evenly. (2 minutes)

Recipe View Bake in the preheated oven for 60-90 minutes, or until a toothpick inserted into the center comes out clean. (60-90 minutes)

Recipe View Let the cake stand in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View To Make Frosting: In a medium saucepan, combine brown sugar, white sugar, butter, and evaporated milk. (2 minutes)

Recipe View Bring to a rolling boil over medium heat, stirring constantly, and cook for 1 minute. (5 minutes)

Recipe View Remove from heat and stir in vanilla extract. (1 minute)

Recipe View Let the frosting cool slightly, then beat with an electric mixer until thickened. If the frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached. (5 minutes)

Recipe View Spread the frosting evenly over the cooled cake. (3 minutes)