If you’ve been a following me for any length of time, you probably know about my very special friend, Christy Jordan. Not only does Christy have one of the most successful blogs in the world, but she is also a very dear friend of mine – she even did the foreward for my book (I can’t wait for y’all to read it!). Well, for those of you who don’t know, Christy was badly injured in a horse riding accident back in July. She spent a few days in ICU with two broken legs, a concussion, short term memory loss, and lots of cuts and bruises. The day after the accident, I talked to her and she just kept saying… “At least it wasn’t my babies. The kids are all okay.” Now, when many of us would have been content with writhing in our own misery, Christy was, in typically Christy-fashion, seeing the bright side. Throughout the entire ordeal, she has remained positive and upbeat. She’s back on her feet now – a head of schedule I might add – and getting back into the swing of things.
Christy is constant inspiration to me and the millions of folks that visit her blog every year. Her upbeat, positive attitude is contagious and her ability to see the good in everything amazes me. I am so fortunate to be able to call her friend. So,when Robin from Simply Southern Baking emailed me about wanting to do something for her, of course I signed on. A bunch of bloggers got together and we’re hosting a virtual potluck for my dear friend. Join us by visiting the links below to all the great food!
Caramel Pound Cake
- 1 1/2 cups butter, softened
- 3 cups firmly packed light brown sugar
- 6 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whipping cream
- 1 teaspoon vanilla extract
For the icing:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 1/4 cup whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar
For the cake:
- Preheat the oven to 325° F. Cream the butter and sugar together. Gradually add the eggs and mix to combine.
- In another bowl, stir together the all-purpose flour, baking powder, and salt.
- Add the flour mixture and whipping cream to the batter by alternating the wet and dry ingredients until everything is combined. Mix in the vanilla extract. Pour into a greased and floured Bundt pan and cook for 1 hour and 20 minutes to 1 hour and 30 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool in the pan for 5 to 10 minutes, then turn the cake out onto a cooling wrack and drizzle with caramel icing.
For the icing:
- Combine the brown sugar, butter, and whipping cream in a small pot. Heat until boiling. Boil for 2 and half minutes stirring constantly. Remove from the heat and stir in the vanilla extract and powdered sugar. Drizzle while hot over the warm cake.