Baptist Pound Cake with Caramel Icing

The Baptist Pound cake is a rich and dense cake with a perfect balance between softness and texture. It is a southern classic, often used for churches, family meetings or any special occasion. When associated with homemade caramel frosting, this cake takes on an irresistible quality and melted in the mouth which will certainly become a favorite from the family.

Ingredients:

For the book cake:

• 3 cups of versatile flour
• 1 1/2 teaspoon of dough powder
• 1/2 teaspoon of salt
• 1 cup of unical, softened butter
• 2 1/2 Granulated sugar cup
• 6 large eggs
• 1 teaspoon of vanilla extract
• 1 teaspoon of almond extract
• 1 cup of BABERER

For caramel frosting:

• 1/2 cup of non -salty butter
• 1 Casonade cup, wrapped
• 1/4 cup of thick cream
• 1/2 teaspoon of vanilla extract
• 1 cup of powdered sugar

Instructions:

1. Prepare the book cake: Preheat the oven to 325 ° F (163 ° C) and grease and flour a 10 -inch bundt pan or a mold. In an average bowl, whisk the flour, baking powder and salt together. Cancel. In a large bowl, cream the butter and sugar together using an electric mixer at medium speed until it is light and soft, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Incorporate vanilla and almond extracts. Gradually add the dry ingredients in three lots, alternating with the tuber, starting and ending with the flour mixture. Mix until it is just combined. Pour the dough into the prepared pan and smooth the top.
2. Cook the cake: Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a rack to cool completely.
3. Prepare the caramel frosting: In an average saucepan over medium heat, melt the butter. Incorporate the brown sugar and bring to a boil. Boil for 1 to 2 minutes, stirring constantly. Add the thick cream and cook for an additional 2 minutes, stirring until the mixture thickens slightly. Remove from heat and incorporate the vanilla extract. Gradually add the powdered sugar, stirring until smooth and well combined.
4. Glazer the cake: Once the cake has completely cooled, pour the hot caramel frosting on top, allowing it to run on the sides of the cake. Let the frosting adjust a few minutes before deciding.
5. Serve and enjoy: Cut the cake into generous portions and enjoy the perfect balance of the soft and buttered cake and the glaze rich in sweet caramel.

Cook Notes:

For a softer texture, make sure that the butter and sugar are well in cream before adding the eggs. You can also add a little sure cream or yogurt for additional humidity if you prefer.

Variations:

For a touch on the classic, you can add a cup of chopped nuts (such as the Pacans or the Nuts) to the dough or sprinkle them on the frosting. For a fruity flavor, consider adding a tablespoon of lemon zest or orange zest to the dough

Keto / Low Carb version:

To make a low -carbohydrate version of this cake, replace the versatile flour with almond flour and sugar with a sweetener with a low carbohydrate content such as erythritol or stevia. You can also do a sugar -free caramel frosting using sugar -free sweeteners.

The Baptist book cake with caramel frosting is a deliciously damp and tasty dessert that combines the best of both worlds: a rich and buttered cake with a decadent caramel trim. Whether served in a family meeting or as a special treat for yourself, this cake is sure to leave a lasting impression.