Caramel Pound Cake

Consider this to be the queen of Southern pound cakes, a rich, smooth, sensuous masterpiece that never fails to produce sighs of ecstasy. Whether it graces a birthday or wedding buffet or sits proudly on the family dinner table, this cake is a showstopper. Caramel icing reigns supreme in the South, but don’t underestimate the allure of orange or raspberry icing for a delightful twist. However, remember to allow the cake to stand for at least 2 hours before serving to ensure the icing sets properly. If stored tightly wrapped in foil, this cake will stay moist and delicious in the refrigerator for weeks, retaining its irresistible flavor.

Makes at least 10 servings

INGREDIENTS:

FOR THE CAKE

• 31⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 2 cups firmly packed light brown sugar
• 1 1⁄2 cups granulated sugar
• 3 sticks butter, softened
• 6 large eggs
• 1 1⁄2 cups milk

FOR THE ICING

• 8 tablespoons (1 stick) butter
• 1 cup firmly packed dark brown sugar
• 1⁄2 cup whole milk
• 1⁄2 teaspoon pure vanilla extract
• 4 cups confectioners’ sugar, sifted

INSTRUCTIONS:

1. Preheat the oven to 325°F. Grease a 10-inch tube or Bundt pan with butter and set aside.
2. To make the cake, sift together the flour, baking powder, and salt into a mixing bowl and set aside. In another large mixing bowl, cream together the two sugars and butter with an electric mixer, then add the eggs one at a time, beating after each addition till well blended. Alternately, add the flour mixture and milk to the creamed mixture and beat till well blended and smooth. Scrape the batter into the prepared pan and bake till a knife inserted in the center comes out almost clean, about 1 hour. (Do not overbake.) Cool the cake on a rack for 10 minutes, then turn it out onto the rack to cool completely.
3. To make the icing, melt the butter in a large, heavy saucepan over low heat, then add the brown sugar and milk and, stirring, bring the mixture almost to a boil. Remove from the heat and let cool. Stir in the vanilla, then gradually add the confectioners’ sugar and stir till well blended and smooth.
4. Transfer the cake to a cake plate and ice the top and sides using a heavy knife or rubber spatula. Let the cake stand at least 2 hours before serving.