Caramel Walnut Pound Cake Originally published October 1970
Dating back to the 1700s, true pound cake gets its name from the quantity of its ingredients: a pound each of butter, sugar, flour and eggs. This pound cake may not be “true” but keeps well, that is, if you can avoid devouring it!
- 1¾ stick butter
- 1 pound light brown sugar
- 3 eggs
- 3 cups flour
- ¾ cup evaporated milk
- 2 teaspoons vanilla
- 1 stick butter
- 1 cup brown sugar
- ¼ cup evaporated milk
- 1 teaspoon vanilla
- 1 box powdered sugar, sifted
- Walnuts, chopped, for topping
Preheat oven to 325 degrees. Grease and flour a tube pan.
Blend butter and sugar until fluffy. Add eggs, then flour and milk, alternating. Add vanilla and mix well. Pour into the pan and bake one hour and 20 minutes. Let cool.
For the frosting, simmer the butter and brown sugar for two minutes over medium heat while stirring. Add other ingredients and remove from heat. Drizzle on cake. If too stiff, add one tablespoon of hot water. Sprinkle walnuts on top.