Caramel Pound Cake with Caramel Glaze

 

 

If you are a caramel lover and love poundcake too, this is the cake for you! Easy to put together a little over an hour in the oven, easy as.... well, cake. I can honestly say that I have never made this cake before now, and I am kicking myself in the behind. I should have made it a long time ago!!

 

Cake:

1 cup butter, softened

1 cup dark brown sugar, firmly packed (I only had light brown sugar, so I doubled that instead)

1 cup light brown sugar, firmly packed

1 cup granulated sugar

1/2 cup oil

5 large eggs

3 cups all purpose flour

1 package instant butterscotch pudding

1/2 tsp baking powder

1/2 tsp salt

1 cup milk

1/2 tsp vanilla

1 cup skor bits

Beat butter until creamy; add sugar until blended. Add oil until blended. Add eggs 1 at a time beating until yellow disappears. Combine flour, pudding, baking powder and salt; add to butter mixture alternating with the milk, beginning and ending with the flour mixture. Add the vanilla and skor bits. Beat at low speed just until blended.

Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Cool for 10 minutes and remove from pan. Cool completely before drizzling with glaze.

 

Caramel glaze:

1 pkg (16 oz) light brown sugar

1/2 cup butter

1 can (5oz) evaporated milk (I used table cream milk which made it a little runny)

1/8 tsp salt

1/2 tsp baking powder

1/2 tsp vanilla

Bring first 4 ingredients to a boil in a medium saucepan. Boil, stirring occasionally for 3 minutes. Remove from heat and add baking powder and vanilla. Mix occasionally while mixture cools and thickens. When it is cooled enough to drizzle, pour on top of cake. It took mine about ½ hour to get to this thickness. Make sure cake is completely cooled.