Baptist Pound Cake with Caramel Icing

🧾 Ingredient Table

Component	Ingredient	Amount
Pound Cake	Unsalted butter (softened)	1 cup (2 sticks)
	Shortening	½ cup
	Granulated sugar	3 cups
	Large eggs	5
	All-purpose flour	3 cups
	Baking powder	½ teaspoon
	Salt	½ teaspoon
	Whole milk	1 cup
	Vanilla extract	2 teaspoons
Caramel Icing	Unsalted butter	1 cup
	Light brown sugar (packed)	2 cups
	Evaporated milk	⅔ cup
	Powdered sugar (sifted)	4 cups
	Vanilla extract	2 teaspoons

---

🍰 Instructions

1. Preheat Your Oven

Begin by setting your oven to 325°F (165°C). Thoroughly grease and flour a Bundt or tube pan to ensure easy release.

2. Prepare the Batter

In a large bowl, beat together the butter, shortening, and sugar until the mixture is light and fluffy.
Add the eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually alternate adding the dry ingredients and milk into the creamed mixture, starting and ending with the dry mixture.
Finally, stir in the vanilla extract until just incorporated.

3. Bake the Cake

Pour the finished batter into your greased pan.
Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then remove and place it on a wire rack to cool completely.

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 it fully dissolves.
Slowly whisk in the evaporated milk, bringing the mixture to a gentle boil.
Reduce the heat and let it simmer for 3–4 minutes, then remove from heat and let it cool slightly.
Add the powdered sugar and vanilla extract, beating until smooth and spreadable.

5. Finish with Icing

Once the cake is fully cooled, spread the caramel icing generously over the top.
Use a spoon or spatula to create beautiful swirls and peaks in the frosting for a stunning finish.