Caramel Pound Cake

Ingredients (cake):

3 Sticks Butter, room temperature

3 1/2 Cups All-Purpose Flour, plus more for pan

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

2 Cups Light Brown Sugar, packed

1 1/2 Cups Granulated Sugar

6 Eggs, at room temperature

1 1/2 Cups Whole Milk, at room temperature

Directions (cake):

Combine flour, baking powder and salt in a large bowl and set aside. In a mixing

bowl, cream

butter until fluffy, add brown sugar and granulated sugar and beat until

light and smooth,

stopping to scrape down the bowl with a spatula so that everything

is incorporated evenly. Add eggs, one at a time, beating well after each addition.

Alternately add the flour and milk, in 3 batches, beginning and ending with flour,

beat until smooth. Grease and flour a bundt cake pan and then scrape the batter into

the prepared pan and bake in a pre-heated 325 degree oven until a wooden skewer

inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool in pan

on a wire rack for at least 30 minutes before removing from the bundt cake pan. Let

cool completely before icing.

Ingredients (icing):

1 Stick Butter

1 Cup Light Brown Sugar, packed

1/2 Cup Whole Milk

1/2 Teaspoon Vanilla Extract

4 Cups Confectioners Sugar

Directions (icing):

Melt butter in a saucepan over medium heat. Add brown sugar and whisk constantly until mixture is smooth and bubbling. Remove from heat and whisk in milk. Let mixture cool completely. Stir in the vanilla, then gradually add the confectioners sugar and stir until well blended and smooth. Transfer cake to a serving plate and ice with the icing. *If you want to be able to pour your icing on, I would add a bit more milk to get it to that consistency, mine was a thick, spreadable consistency.