Baptist Pound Cake with Caramel Icing

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Baptist Pound Cake with Caramel Icing

Introduction

Baptist Pound Cake is a traditional Southern dessert, known for its rich, buttery flavor and dense yet tender texture. This cake has deep roots in church gatherings, family reunions, and Sunday dinners, where it’s often enjoyed with a cup of coffee or sweet tea. Topped with a luscious caramel icing, it becomes a decadent treat that melts in your mouth. This recipe is perfect for special occasions or whenever you crave a taste of comforting homemade goodness.

History of Baptist Pound Cake

The pound cake has been a staple in Southern kitchens for generations. Originally, pound cakes were named after their simple formula—one pound each of butter, sugar, eggs, and flour. Over time, variations developed, incorporating flavors like vanilla, almond, or citrus. The “Baptist” in Baptist Pound Cake likely refers to its frequent presence at church events, where home-baked goods are shared in fellowship. The caramel icing adds a rich, buttery sweetness, elevating the classic pound cake to a whole new level.

Ingredients

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract

For the Caramel Icing:

  • 1 cup (2 sticks) unsalted butter
  • 2 cups brown sugar, packed
  • 1/2 cup whole milk or heavy cream
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

Step 1: Preparing the Cake

  1. Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or a tube pan.
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy (about 3-5 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
  6. Stir in vanilla extract.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

Step 2: Making the Caramel Icing

  1. In a medium saucepan over medium heat, melt the butter.
  2. Stir in brown sugar and cook for 2 minutes until bubbly.
  3. Add milk (or heavy cream) and bring to a gentle boil. Stir constantly for 2-3 minutes, then remove from heat.
  4. Let the mixture cool slightly before gradually whisking in powdered sugar and vanilla extract until smooth.
  5. If the icing thickens too much, add a little warm milk to thin it.

Step 3: Assembling the Cake

  1. Place the cooled pound cake on a serving plate.
  2. Slowly pour the caramel icing over the cake, allowing it to drizzle down the sides.
  3. Let the icing set for about 15-20 minutes before slicing.

Formation and Texture of the Cake

A perfect Baptist Pound Cake has a fine, moist crumb and a slightly crispy outer crust. The key to achieving this texture is thorough creaming of the butter and sugar, proper incorporation of eggs, and alternating the wet and dry ingredients to prevent over-mixing. Baking at a lower temperature ensures even cooking without drying out the cake.

Who Loves This Cake?

This cake is beloved by Southern grandmothers, churchgoers, and dessert lovers everywhere. It’s a staple at potlucks, weddings, and holiday dinners. Whether served plain or with a cup of coffee, it brings back nostalgic memories of home-baked treats made with love.

Conclusion

The Baptist Pound Cake with Caramel Icing is a timeless classic that embodies the warmth and tradition of Southern baking. With its rich, buttery base and velvety caramel topping, this cake is sure to become a family favorite. Whether you’re baking it for a special occasion or just to satisfy a sweet craving, this recipe will never disappoint. Enjoy a slice and share the love!

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