BROWN SUGAR CARAMEL POUND CAKE

 


Ingredients

Cake

1 cup butter (250 ml)

3 cups granulated sugar (750 ml)

6 eggs

2 2/3 cups of flour (700ml)

1 tsp salt (5 ml)

¼ tsp baking soda (1 ml)

1 cup sour cream (250 ml)

1 tsp vanilla (5 ml)

Icing

2 cups brown sugar (500 ml)

1 cup butter (250 ml)

½ cup evaporated milk (125 ml)

½ tsp. vanilla (125 ml)

4 cups icing sugar (1l)

Instructions

1. Preheat oven to 350F (180C). Grease 3 9-inch (23cm) baking pans and flour.

2. For the cake, mix butter and granulated sugar until light. Add eggs with a beating.  Add flour and baking soda, beating lightly. Add sour cream to batter and mix well. Pour the mixture into the pans and bake for 30-35 minutes or until the cake is firm. Remove from oven, unmould and cool.

3. In a saucepan combine the brown sugar, butter and milk. Cook over low heat until butter melts. Increase heat to medium and cook, stirring constantly (for 2 minutes or more). Remove the pan from the fire with add the vanilla. Gradually add the icing sugar. Let the glaze cool slightly and then glaze the cake.

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