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Caramel Pound Cake – A Virtual Potluck for Christy

Print Recipe

Caramel Pound Cake

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!

Banana Pudding from Veronica of My Catholic Kitchen

Chicken Salad from Elizabeth of Food Ramblings

Cookies and Cream Crunch Cookie Bites from Robin of Simply Southern Baking

Easy Slow Cooker Pork Chops and Hash Browns from Kristin of Dizzy Busy and Hungry

Herbed Cream Pasta with Bacon from Brandy of Farmer’s Wife Rambles

Mint Chocolate Espresso Pudding from Wanda of My Sweet Zepol

Pepperoni Bread from Karen at In The Kitchen With KP

Potluck Party Crockpot Macaroni and Cheese from Raquel of Organized Island

Roasted Fig and Ricotta Crositini from Susan of The Girl In The Little Red Kitchen

Sausage and Kale Casserole from Pam of Blueberries and Blessings

Spinach and Zucchini Lasagna from Samantha of The Little Ferraro Kitchen

Tomato and Boursin Tartlets from Liz of That Skinny Chick Can Bake

Print Recipe
5 from 1 vote

Caramel Pound Cake

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins

Ingredients

  • 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

Instructions

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.

Notes

If your caramel icing gets too thick or cools too quickly making it hard to pour, simply stir in a little whipping cream to thin it out some.
Making This Recipe?Tag me on Instagram: @SouthernBite using the hashtag #SouthernBite, so I can see what you're making in the kitchen!

Reader Interactions

Comments

  1. Wow, what a gorgeous cake! I go nuts for anything caramel, so must put this on my baking list. I’m so glad I could join you in celebrating Christy’s recovery through this yummy potluck. It’s so nice to meet you and check out your blog, too 🙂

    Reply

  3. This virtual potluck is a lovely idea to encourage Christy as she recovers!
    This cake looks delicious! I love caramel.Would using dark brown sugar be too strong in this recipe?

    Reply

  5. Stacey, wow!! I kept on saying that I have met many ladies by joining this wonderful virtual potluck, but now I have realized that a man was involved too. This is icing on the cake!!! I am very happy to have met you too. God is good, He has lead us all together today not only to treat a wonderful lady, but also to meet new friends. Here’s to new friendship and good food!
    I am a cake lover and your caramel pound cake sounds just perfect to share with our church’s home group. We get together weekly and they will love this pound cake. Plus, Nana’s Chocolate Pound cake that I glanced at earlier. Stacey, it has been a pleasure to visit your blog and have met you today. Give huge hugs to Christy from us, she is a truly inspiration. Hugs!

    Reply

  6. LOVE this cake!! I can’t eat chocolate, so caramel is my next best thing 🙂 I am so glad I got to “meet” you and other bloggers through this pot-luck…And I LOVE that you say ya’ll haha You don’t hear that here in Cali 🙂

    Reply

  10. This sounds wonderful. I was wondering: Would there be any way to adapt it to bake as a sheet cake rather than a pound cake?

    Reply

  18. I made this last week and oh. my. gosh. Its YUM! The cake itself is good without the icing, although the icing is really good too!

    Thanks for sharing! 🙂

    Reply

  19. I have fallen in love with your recipe site Stacy, your family is indeed so lucky to have such an amazing cook..
    My husband of 51 years has a hard time frying an egg !!!! Thank you SO much for sharing, AWESOME !!1

    Reply

  20. Oh, I just bought an awesome Bundt Pan ( from this fantastic website HomeGadgetsDaily.Com ) and made this pretty cake. I like it’s simple and delicious! the cake came out just perfect. Thank you for recipe!

    Reply

  22. Stacey,
    Nice to meet you. I was born and raised inTexas, and I really like your recipes.
    I stumbled on your site from the SouthYourMouth blog.

    Can your Pound Cake recipes be frozen? Without the toppings, obviously.
    Our church’s festival is in a month, and I’d like to get ahead and put some things in the freezer.

    Thanks,
    Nata

    Reply

  24. I made this for my in-laws, as they were having a bad week health-wise and I wanted to cook dinner and all the fixings for them. This cake was AMAZING!!! My father-in-law loves caramel cake so I thought I would try this one. It made caramel cake lovers out of us ALL! LOL.
    Thank you for this recipe. It will be made again and again…..my mother-in-law asked for the recipe, too. 🙂

    Reply

  25. The recipe didn’t stipulate bundt pan size therefore I used a 10 inch pan and my cake batter overflowed. This is important information to include in a recipe if the standard size is too small. And of course it affected the outcome of the cake.

    Reply

  28. My family has loved this cake numerous times now and I will be making it to take to a dinner party tonight. I have severe celiac disease, so I use Bob’s Red Mill GF Baking Flour. They actually prefer it when made with that flour, as my husband says it has a nutty taste to it. This is an amazing recipe. Thank you, Stacey!

    Reply

  29. I have been looking for a replacement caramel cake to the Betty Crocker box mix. Every recipe was just a yellow cake with caramel frosting. But I have a question. Has anyone reduced the amount of sugar? 3 cups seems like an awful lot. Thank you.

    Reply

  31. This is scrumptious & substantial family size cake. Rather late in the cake making process I realised I didn’t have cream, I substituted milk, the consistency & texture were fine. I also wanted to add a little spice to the cake so removed 1 tablespoon of flour and replaced it with 1 tablespoon of
    ground cinnamon, ginger & nutmeg. By the time I got to the icing I had acquired cream so followed the instructions to a tee. The finished cake was (sadly now past tense) delicious. Thanks for a great recipe.

    Reply

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