Caramel pound recipe
Cake Recipe
- (RT- room temp)
- 3 cups SwanDown
- 3 cups Sugar
- 3 sticks unsalted butter -RT
- 8oz phil cream cheese -RT
- 6 eggs- RT
- 4oz Sourcream-RT
- 1tsp baking powder
- 1tsp almond extract
- 1/2tsp butter flavor
Instructions:
- Preheat oven to 335. Spray flute/bundt pan with Pam, Bakers Joy, or oil and flour (I use bakers joy)
- Place butter and cream cheese in blender and let blend on medium for two minutes add sour cream and sugar keep blending two more minutes.
- Add baking powder, and flavors…keep blending.
- Add one egg at a time then flour one cup at a time be careful not to over mix.
Add batter to bundt/flute and bake for 1 hour and 15 minutes based on your oven.
Caramel Icing
- Caramel Icing
- 2- sticks unsalted butter
- 16 oz Evaporated Milk
- 2-cups sugar
- 2tsp vanilla flavored
- Place butter, milk and sugar in a pot and boil on low\medium heat for 1 1/2 hours until it starts to look like the 2nd clip I will share.
- Please continue to stir to prevent sticking and burning.
- Remove from heat, add vanilla extract and stir until combined. Let set for two minutes then pour over pound cake
