Baptist Pound Cake

Baptist Pound Cake with Caramel Icing: A Southern Classic You’ll Fall in Love With

There’s something magical about walking into a kitchen where a cake is baking. The aroma of rich butter, sweet vanilla, and caramelizing sugar wraps around you like a warm hug, stirring childhood memories of grandma’s kitchen. This is exactly what Baptist Pound Cake with Caramel Icing offers: a taste of tradition, comfort, and indulgence all in one beautiful dessert.

Ingredients: What Makes This Cake Irresistible

For the Pound Cake

• 1 cup unsalted butter (softened) - Provides the rich, buttery foundation that gives the cake its moist, tender texture.
• ½ cup shortening - Adds structure and ensures the cake rises evenly while keeping it fluffy.
• 3 cups granulated sugar - Balances sweetness and helps create a delicate golden crust.
• 5 large eggs - Offer richness, binding, and a beautiful golden color.
• 3 cups all-purpose flour - Forms the cake’s structure, providing a soft yet sturdy base.
• ½ tsp baking powder - Lightens the batter slightly for a tender crumb without losing the classic density.
• ½ tsp salt - Enhances flavors and balances the sweetness of the sugar and caramel.
• 1 cup whole milk - Adds moisture and a slight creaminess, keeping the cake soft and luxurious.
• 2 tsp vanilla extract - Infuses warmth and a fragrant aroma, a classic hallmark of Southern baking.

For the Caramel Icing

• 1 cup unsalted butter - The base for a rich, silky, and luscious glaze.
• 2 cups packed light brown sugar - Adds depth and a subtle molasses flavor with beautiful golden tones.
• ⅔ cup evaporated milk - Creates a creamy, thick consistency and amplifies the caramel flavor.

Step-by-Step Instructions for Baking Perfection

1. Preheat and Prepare Your Pan

Start by preheating your oven to 325°F (165°C). Generously grease and flour a Bundt or tube pan.

2. Making the Cake Batter

1. In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Alternately add the dry ingredients and milk to the creamed mixture, starting and ending with the flour. Mix gently.
5. Stir in the vanilla extract until just combined.

3. Baking Your Pound Cake

Pour the batter into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 15 minutes, then invert onto a wire rack to cool completely.

4. Preparing the Caramel Icing

1. In a medium saucepan, melt the butter over medium heat.
2. Add the brown sugar and evaporated milk, stirring until it gently boils.
3. Reduce heat and simmer 5–7 minutes, stirring until thick and glossy.
4. Pour the warm caramel icing over the cooled cake and let it drip naturally.

Expert Baking Tips:

• Use ingredients at room temperature.
• Avoid overmixing after adding flour.
• Pour icing while slightly warm for a smooth drizzle.
• For a firmer crust, bake an extra 5 minutes (watch closely).
• Optional: sprinkle a tiny pinch of sea salt over the caramel.

Serving Suggestions

• Pair with a scoop of vanilla ice cream.
• Add fresh berries or whipped cream to lighten richness.
• Serve with sweet tea, coffee, or hot chocolate.
• Wrap slices in parchment with a ribbon as a lovely gift.

Why This Recipe Is Loved by All Ages

• Perfect texture: Moist yet firm, tender yet dense.
• Rich flavor: Butter, vanilla, and caramel combine beautifully.
• Visual appeal: Golden cake with flowing caramel icing.
• Versatile: Great for breakfast, tea, dessert, or celebrations.

Conclusion

The Baptist Pound Cake with Caramel Icing is a timeless Southern dessert that balances simplicity, elegance, and indulgence. Embrace the magic of Southern baking and create cherished memories one sweet, buttery bite at a time.