The first time I tasted this yummy pound cake was with my friend Sherry. Tale has it that her mother sent the recipe to her when she first married. A tried and true southern pound cake recipe. It is quite delicious, sparing no calories and indulgent, to say the least. It became one of my family-favorites and was included in my cookbook, MaMa Mia Cucina.
I adapted this wonderful recipe especially for my cooking segment on WCNC TV’s Charlotte Today. The deliciousness of the pound cake with the addition of the flavors of caramel and a caramel cream cheese frosting took this already wonderful recipe to another level for flavors of Fall. It is ‘the’ perfect recipe for a bundt.
In this segment, the pound cake was presented as a traditional bundt cake as well as baby bundt cakes and a very cute pumpkin bundt. The pumpkin bundt pan was from my friends at Williams Sonoma, which made a beautiful presentation!
Just love the fun in the Charlotte Today Studios with Colleen Odegaard and Eugene Robinson and looking forward to our November 19 cooking segment!
View the Cooking Segment Video: HERE
Caramel Pound Cake
3 sticks butter
8 oz. package of cream cheese
*1 cup sugar
*1cup dark brown sugar
*1 cup light brown sugar
dash of salt
6 large eggs
3 cups cake flour
3 teaspoons vanilla extract
Ground walnuts or pecans for topping, optional
Preheat oven to 350 degrees. Cream together the butter, cream cheese, sugar and salt, adding the eggs, one-at-a-time. Add flour and vanilla, and mix well. Pour batter into a well-greased and floured tube or Bundt pan, and bake at 325 degrees for 1-1/2 hours. Cool, remove cake from pan and wrap in foil.
This recipe was given to me by my dear friend, Sherry Jenkins. It is an old southern recipe. And, I am told the secret is to leave this foil-wrapped cake in the refrigerator for at least a day before cutting. However, my family won’t wait that long!
*NOTE: The original recipe for Pound Cake is in my cookbook, MaMa Mia Cucina. For my TV segment for WCNC Charlotte Today, I created a Caramel Pound Cake recipe using the original recipe and switching out the sugars, as noted. Also added and included is a Caramel
Cream Cheese Frosting to drizzle. Enjoy!
Caramel Cream Cheese Frosting
8 oz. Cream Cheese, softened
¼ cup packed dark brown sugar
1 cup confectioner’s sugar
1 teaspoon vanilla
1 teaspoon milk
Whip all frosting ingredients until whipped – no lumps! And, ‘drizzle’ consistency.
Cynthia Ferich, Author, Culinary Educator, Private Chef
Author, MaMa Mia Cucina
All Rights Reserved