CARAMEL POUND CAKE

Ingredients

For the Cake:

• 1 cup unsalted butter, room temperature 2 sticks
• 1/3 cup vegetable oil
• 2 1/2 cups granulated sugar
• 3 cups sifted cake flour
• 6 large eggs room temperature
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 teaspoon pure vanilla extract

For the Caramel Icing:

• 1 1/2 sticks butter
• 2 cans evaporated milk 
• 2 cup granulated sugar
• 1 teaspoon pure vanilla extract

Instructions

For the Cake:

• Preheat oven to 325 degrees.
• In a large mixing bowl, cream butter, oil and sugar on high until fully incorporated and light and fluffy, about 5-6 minutes.
• Turn mixer to medium speed and mix in eggs one at a time until well incorporated.
• Add in vanilla extract and mix.
• Sift cake flour, baking powder and salt into a medium sized bowl.
• With mixer on slow speed, alternate adding in flour mixture and sour cream ending with flour mixture until mixed through.
• Do not over mix.
• Spray Bundt  cake pan with baking spray or grease and flour them.
• Pour batter into cake pans and spread evenly.
• Bake in preheated oven at 325  for 1 hour and 30 minutes or until fully baked (but DON'T OVER-BAKE THIS DELICIOUS CAKE- CHECK THEM EARLIER SO THEY DON'T DRY OUT). TAKE A TOOTH PICK AND STICK IT INSIDE THE CAKE AFTER ONE HOUR TO SEE IF IT COMES OUT CLEAN.
• Remove cake pans from oven and cool on cooling racks for 10 minutes.
• Remove cakes from pans and wait until completely cooled to ice.

For the Caramel Icing:

• Add butter, evaporated milk, and sugar to saucepan over medium heat until everything has melted together.
• Leave over medium to low heat stirring periodically for about 1 1/2- 2 hours (watch the entire time to make sure it does not burn or stick but ... cook until thickened and caramel has darkened to a lovely golden brown.
• Make sure that the caramel turns Nice and golden like the color of this cake in this photo before stopping the heat.
• It should also thickly coat the back of a spoon to ensure thickness.
• Be careful to watch, adjusting heat temperature to not let it burn.
• Remove from heat and add in vanilla extract.
• Cool for about 15-20 minutes to allow it to thicken before icing the cake.