Caramel Pound Cake

Step 1

Preheat the oven to 325° F. Cream the butter and sugar together. Gradually add the eggs and mix to combine.

Step 2

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

Step 3

Add the flour mixture and whipping cream to the batter by alternating the wet and dry ingredients until everything is combined. Mix in the vanilla extract. Pour into a greased and floured Bundt pan and cook 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 4

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