Baptist Pound Cake with Caramel Icing

Ingredients

For the Pound Cake

1 cup (2 sticks) unsalted butter, softened to room temperature

½ cup vegetable shortening

3 cups granulated sugar

5 large eggs, at room temperature

3 cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup whole milk

2 teaspoons pure vanilla extract

For the Caramel Icing

1 cup unsalted butter

2 cups packed light brown sugar

⅔ cup evaporated milk

4 cups sifted powdered sugar

2 teaspoons pure vanilla extract

1. Preheat the Oven

Heat your oven to 325°F (165°C). Grease and flour a Bundt or tube pan generously to prevent sticking.

2. Prepare the Batter

In a large bowl, cream together the butter, shortening, and sugar until the mixture is light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually alternate adding the dry ingredients and milk to the creamed mixture, beginning and ending with the flour.

Stir in the vanilla extract just until blended—avoid overmixing.

3. Bake the Cake

Pour the batter evenly into the prepared pan.

Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.

4. Make the Caramel Icing

In a medium saucepan over medium heat, melt the butter.

Stir in the brown sugar and cook for about 2 minutes, until the sugar dissolves completely.

Gradually whisk in the evaporated milk and bring the mixture to a gentle boil.

Reduce heat and simmer for 3–4 minutes, stirring often.

Remove from heat and let it cool slightly.

Beat in the powdered sugar and vanilla extract until the icing is smooth and spreadable.

5. Frost the Cake

Spread the caramel icing generously over the cooled cake.

Use a spoon or offset spatula to create soft swirls or patterns on top.

Allow the icing to set before slicing and serving.