Brown Sugar Carmel Pound Cake



For the Pound Cake:

1 cup of unsalted butter, softened

1/2 cup of shortening

3 cups of packed light brown sugar

5 eggs, room temperature

3 cups of all-purpose flour

1/2 teaspoon of baking powder

1/4 teaspoon of salt

1 cup of milk

1 teaspoon of vanilla extract

For the Caramel Glaze:

1 cup of packed light brown sugar

1/2 cup of unsalted butter

1/4 cup of evaporated milk


Start by preheating your oven to 325°F (165°C) and greasing a bundt pan.

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

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

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

Gradually add these dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Stir in the vanilla extract.

Pour the batter into the prepared bundt pan and smooth the top with a spatula.

Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the cake comes out clean.

While the cake is cooling, prepare the caramel glaze:

In a saucepan over medium heat, combine the brown sugar, butter, and evaporated milk. Stir continuously until the mixture comes to a boil.

Reduce the heat to low and continue to stir for a few more minutes until the sugar is dissolved and the glaze has thickened slightly.

Carefully pour the warm caramel glaze over the cooled cake.


And there you have it – the Scrumptious Brown Sugar Caramel Pound Cake! This wonderfully moist and rich cake is a true treat for all dessert lovers. Try it out and let this sweet indulgence captivate your taste buds!

Remember to like, share, and comment if you enjoy this recipe. Your feedback is greatly appreciated. Stay tuned for more tantalizing recipes to sweeten your days!

Please note: Always ensure to allow the cake to cool before adding the caramel glaze, and adjust sugar levels based on your preference.