Caramel Pound Cake
A rich, buttery caramel pound cake featuring toasted pecans, perfect for special occasions or as a decadent dessert that appeals to caramel and nut lovers alike.
Ingredients
Instructions
- Cream the butter, Crisco, and light brown sugar until well combined and creamy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture, mixing well.
- Add vanilla and evaporated milk, mixing until smooth.
- Stir in chopped pecans.
- Pour batter into a greased and floured Bundt pan.
- Bake in a preheated oven at 300°F (150°C) for 1.5 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To ensure a moist cake, be careful not to overmix after adding the flour mixture. If you don't have evaporated milk, you can substitute it with half-and-half or a mixture of regular milk and cream. For a nut-free version, you can omit the pecans or replace them with chocolate chips for a different flavor. This cake also pairs beautifully with the Miraculous Microwave Chocolate Cake for a dessert spread.
Serving Suggestions
This caramel pound cake is delightful on its own, but you can enhance it with a drizzle of caramel sauce or a scoop of vanilla ice cream for added richness. Consider pairing it with a warm cup of coffee or tea. It also makes a lovely dessert alongside the Apple Pie (All American) for a classic dessert table.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. To reheat, place slices in a microwave for about 10-15 seconds or until warmed through. You can also serve it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Pound Cake contains roughly 627 calories, with 8g protein, 101g carbohydrates, and 15g fat. It is an excellent source of iron (30% of the Daily Value) and calcium (30% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 991mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute granulated sugar with coconut sugar or even maple sugar for a different flavor profile. However, using light brown sugar is recommended for the best caramel flavor and moisture in the cake.
What should I do if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a standard loaf pan, but be sure to adjust the baking time as it may require less time to bake. Start checking for doneness at around 1 hour, using the toothpick method.
How can I make this recipe gluten-free?
To make this caramel pound cake gluten-free, you can substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with texture. The baking time may vary slightly, so keep an eye on it as it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).