Pound Cake (Cream Cheese)
- 340 g butter (softened at room temperature (1.5 cups))
- 227 g cream cheese (softened)
- 600 g Sugar (Granulated) (3 cups)
- 6 large eggs
- 1/2 T vanilla extract
- 375 g Flour (Plain) (3 cups)
- 1/8 t salt
- Caramel Frosting Ingredients:
- 1/4 c cream (whipping)
- 220 g Sugar (Brown) (1 cup, firmly packed)
- 1 t vanilla extract
- 300 g Sugar (Icing) (2.5 cups)
- 113 g butter
Make the pound cake:
Grease and flour a 10" tube pan. Preheat oven to 300F.
Beat butter and cream cheese at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add eggs one at a time; beat only until yellow disappears. Stir in vanilla.
Combine flour and salt and add to creamed mixture beating on low speed of electric mixture just until blended after each addition. Pour into prepared pan. Put 2 cups water in another pan and place in oven with cake (keeps it moist!). Bake in preheated oven for 1 hour and 45 minutes or until a wooden toothpick comes out clean. Let cool on wire rack for 10 minutes then remove from pan (invert onto a plate and then invert onto another so that it's upright) and let cool completely. When cool, spread caramel frosting over the sides.
Make the caramel frosting:
Melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly, 1 1/2 to 2 minutes or until sugar dissolves (do not boil). Remove from heat.
Stir in whipping cream. Add powdered sugar and vanilla. Beat at high speed of an electric mixture until spreading consistency (do not overbeat, or your frosting will develop a play-doughy, "crunchy" consistency. It'll still taste good, but won't look very nice or be easy to spread). Spread immediately on top and sides of cake.