Caramel Pound Cake

Step 1

Preheat the oven to 325°F. Grease and flour a 12-cup Bundt pan and set aside.

Step 2

Cream the butter and sugar together until light and fluffy - about 5 minutes. Add the eggs, one at a time, mixing well after each addition.

Step 3

In another bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4

Add the flour mixture and whipping cream to the batter by alternating the wet and dry ingredients until everything is just combined. Mix in the vanilla. Pour into the prepared pan.

Step 5

Bake for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 5 to 10 minutes, then turn the cake out onto a cooling wrack and drizzle with caramel icing.

Step 6

Combine the brown sugar, butter, and whipping cream in a small saucepan. Heat until boiling. Boil for 2 1/2 minutes stirring constantly. Remove from the heat and stir in the vanilla extract and powdered sugar. Drizzle while hot over the warm cake.