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Brown Sugar Caramel Pound Cake

Slice of Brown Sugar Caramel Pound Cake on a white cake stand, drizzled with rich caramel sauce.
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Brown Sugar Caramel Pound Cake is a rich, moist Southern-style dessert made with brown sugar and topped with a buttery caramel glaze. Perfect for holidays, birthdays, or cozy family gatherings.

Ingredients

Scale
  • 1 ½ cups shortening
  • 2 cups firmly packed brown sugar
  • 1 cup granulated sugar
  • 5 eggs
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup heavy whipping cream (for glaze)
  • 1 cup firmly packed brown sugar (for glaze)
  • 3 tablespoons butter (for glaze)
  • ½ teaspoon sea salt (for glaze)

Instructions

  1. Preheat oven to 350ºF. Grease and flour a large bundt pan thoroughly.
  2. In a stand mixer, cream shortening, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs, milk, and vanilla. Mix on low until incorporated.
  4. Gradually add flour, salt, and baking powder. Mix on low until just combined.
  5. Pour batter into the prepared pan and bake for 70-90 minutes or until a skewer comes out clean.
  6. Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  7. For the glaze, combine cream and brown sugar in a saucepan over medium heat. Bring to a boil and stir for 2 minutes.
  8. Remove from heat and stir in butter and salt. Allow glaze to cool slightly before drizzling over the cake.
  9. Drizzle glaze over cooled cake and let it set before slicing.

Notes

  • Bring eggs and milk to room temperature before baking for best texture.
  • Make sure to grease and flour the bundt pan thoroughly to avoid sticking.
  • Cool the cake completely before glazing to prevent the glaze from soaking in.
  • You can substitute butter for shortening for a richer flavor.
  • Freeze leftovers for up to 6 months.

Nutrition

Find it online: https://recipeeasily.com/brown-sugar-caramel-pound-cake/