Caramel Pound Cake recipe

10 servings

2 1/4 cups packed dark brown sugar

1 cup white sugar

3 cups all-purpose flour

1/2 teaspoon baking powder

1 cup butter

1/2 cup shortening

5 eggs

1 cup milk

1 teaspoon vanilla extract

1 cup chopped pecans

1 cup white sugar

1 cup packed brown sugar

1/2 cup butter

1/2 cup evaporated milk

1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C).

Grease and flour a 10 inch tube pan.

Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar.

Add eggs one at a time, beating well after each addition.

Stir in 1 teaspoon vanilla.

Sift 2 1/2 cups of the flour and baking powder.

Add alternately with milk to the creamed mixture.

Stir 1/2 cup flour with the chopped pecans, then fold into the batter.

Pour into prepared pan.

Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.

Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.

To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together.

Bring to a rolling boil, and cook for one minute.

Remove from heat, and stir in vanilla.

Cool, then beat until thickened.

Add a little milk if it too thick.

Spread on cake.