Heavenly Caramel Nut Pound Cake Recipe for Dessert Lovers

Many of us dream of finding that perfect dessert that satisfies our sweet tooth and leaves us with a sense of comfort and pure bliss. The caramel nut pound cake recipe I am sharing with you does just that. This classic and indulgent dessert is not only mouth-wateringly delicious, but it also has a sense of nostalgia to it. The caramel nut pound cake is a timeless recipe that has been passed down from generation to generation.

As a chef specializing in British cuisine, I can say with certainty that this dessert is a true British gem. The combination of the rich caramel flavor, crunchy pecans, and moist fluffy cake is truly addictive. Just one bite will leave your taste buds in ecstasy!

Plus, this recipe is easy to make and doesn’t require any complicated techniques or equipment. With just a few pantry staples such as brown sugar, butter, pecans, and flour, you can whip up this heavenly dessert in no time!

So whether you are looking for something sweet to treat yourself after a long day or impressing guests with an unforgettable dessert, the caramel nut pound cake should be at the top of your list. Trust me; once you try this recipe, it will become a regular fixture on your dinner table!

Why You’ll Love This Recipe

Ladies and gentlemen, I am here to tell you that the Caramel Nut Pound Cake Recipe is simply out of this world. As a chef specializing in British cuisine, I know good food when I see it, and this recipe definitely delivers.

What makes this recipe so special, you ask? Well, let me tell you. First of all, it’s made with high-quality ingredients that are easy to find at your local grocery store, including pecans, light brown sugar, butter, and vanilla extract. And let’s not forget about the pound cake itself – it’s moist, fluffy, and simply delicious.

But what really sets this recipe apart is the caramel nut topping. It’s sweet, nutty, and simply irresistible – I guarantee that once you taste it, you won’t be able to stop yourself from going back for seconds (and thirds!).

Plus, this recipe is incredibly versatile. Whether you’re looking for a dessert to serve at a fancy dinner party or a casual afternoon tea with friends, this cake fits the bill perfectly. And if you really want to impress your guests (or just treat yourself), try serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

So there you have it – the Caramel Nut Pound Cake Recipe is a must-try for anyone who loves delicious desserts. Trust me when I say that once you give it a try, you’ll be hooked!

Ingredient List

Let’s take a closer look at the ingredients needed to make this caramel nut pound cake recipe. You’ll need:

Dry Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder

Wet Ingredients

• 1 cup whole milk
• 5 large eggs
• 2 teaspoons vanilla extract

Pound Cake Mixture

• 2 cups unsalted butter, softened
• 1 cup granulated white sugar
• 1 cup light brown sugar, packed
• 1 cup chopped pecans

Caramel Pecan Topping

• 2 cups light brown sugar, packed
• 1 cup unsalted butter
• 1/2 cup whole milk
• 2 teaspoons vanilla extract
• 1 cup chopped pecans

You will also need some kitchen basics like measuring cups and spoons, mixing bowls, a stand mixer or hand mixer, a bundt pan or cake pan, parchment paper, and cooking spray. Make sure you have all of these supplies before starting the recipe to ensure smooth sailing in the kitchen.

The Recipe How-To

Here comes the exciting part, the recipe how-to of our Caramel Nut Pound Cake! This pound cake is perfectly moist, dense, and packed with pecans for that extra crunch. The nutty flavor is balanced with the richness and sweetness of caramel, making every bite a heavenly treat.

Ingredients

To make this sumptuous cake, you will need:

• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3 cups plain flour
• 1 cup unsalted butter, softened
• 1/2 cup butter-flavored shortening (like Crisco)
• 2 cups granulated white sugar
• 1 cup light brown sugar, packed
• 5 large eggs
• 1 cup milk
• 2 cups pecans, chopped
• 1 tablespoon vanilla extract

Instructions

Here are the simple steps to follow to achieve perfect results:

1. Preheat your oven to 325°F (165°C).
2. Cream together the butter, shortening, and both sugars until it becomes light and fluffy.
3. Add in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternating between the dry ingredients and milk , gradually add them into your creamed mixture while stirring slowly on a low-speed electric mixer or by hand until everything is well combined.
6. Pour in the pecans and vanilla extract into the mixture then fold them in using a spatula.
7. Grease and flour a bundt pan thoroughly then pour in your batter.
8. Place it in the preheated oven for about 90 minutes or until a toothpick inserted in the center comes out clean.
9. Once done, take it out of the oven and leave it to cool completely before removing it from the pan.

Serving and Pairing

Serve this caramel pecan pound cake by topping it with homemade whipped cream or drizzle with more caramel sauce. The richness of this dessert goes well with a hot cup of tea or coffee, making it perfect for tea parties, brunches, and other occasions.

Substitutions and Variations

If you’re looking for some variation for your pound cake recipe, try replacing the pecans with macadamia nuts or your favorite nut. If you’re feeling adventurous, add toffee bits to your batter to create a nutty and crunchy texture that will delight your taste buds.

Make-Ahead, Storing, and Reheating

If you want to make this salted caramel pecan cake ahead of time, it can be stored in an airtight container at room temperature for up to three days. For longer storage, place it in the freezer for up to one month. To reheat this cake, use a microwave or an oven set at 350°F until it’s warm

Substitutions and Variations

One of the reasons why I enjoy baking is because I can play around with different ingredients and come up with a unique twist on classic recipes. The Caramel Nut Pound Cake recipe is no exception! Here are some substitutions and variations you can try:

– Chocolate chips: If you’re a chocolate lover like me, try adding some chocolate chips to the batter. It will give the cake a nice texture and rich flavor.

– Macadamia nuts: Pecans may be the star of the show in this recipe, but if you want to switch things up, try using macadamia nuts instead. They have a similar texture and add a buttery flavor that complements the caramel perfectly.

– Toffee bits: For an extra indulgent dessert, stir in some toffee bits into the batter. The bits will melt in the oven and create pockets of sweet caramel throughout the cake.

– Salted Caramel Pecan Cake: For a decadent dessert that will leave your taste buds singing, make a salted caramel pecan cake using this recipe as a base. Simply drizzle homemade caramel sauce on top of the finished cake and sprinkle sea salt and chopped pecans for extra flavor and texture.

– Apple Cake with Caramel Icing: If you’re in the mood for something fruity, swap out the pecans for chopped apples and add cinnamon to the batter. Top it off with creamy caramel icing, and you have an irresistible apple cake with a touch of indulgence!

Whether you decide to go with one of these substitutions or create your own variation, by experimenting with different flavors and ingredients, you will discover new delicious ways to enjoy this classic pound cake recipe!

Serving and Pairing

Now that you have made your delicious caramel nut pound cake, the next step is to enjoy it to the fullest. I recommend serving this dessert with a dollop of whipped cream or a scoop of vanilla ice cream to enhance its already scrumptious flavors.

This caramel nut pound cake has a perfect mix of crunchy and moist textures, making it an ideal partner for hot beverages such as coffee or tea. Besides, this cake also pairs well with spiced cocktails like apple-based cocktails since it’s not too sweet nor too spicy.

Another excellent way to serve this cake would be by topping it off with some macadamia nuts or sprinkling some toffee bits on top for a nutty undertone. You can try other variations too such as butter pecan frosting or caramel icing, which would not only add an extra layer of deliciousness but also take the presentation up a notch.

Apart from being a dessert, you can creatively transform this cake recipe into an irresistible brunch treat by serving slices of this nutty creation with fruit toppings and accompanied by light beverages such as mimosas or Bellinis.

Overall, the versatility and simplicity of this brown sugar pound cake make it an easy go-to dessert recipe that can be served any time of the day regardless of the occasion. From simple family gatherings to fancy Thanksgiving dinners, you can never go wrong with serving a salted caramel pecan cake like this one.

Make-Ahead, Storing and Reheating

The caramel nut pound cake can be made ahead of time for convenience. The cake is suitable for storing in the refrigerator or freezer until ready to eat. If you decide to store it in the refrigerator, make sure to cover it tightly with plastic wrap or a lid to prevent it from drying out.

To store the cake in the freezer, allow it to cool completely before wrapping it tightly in a layer of plastic wrap and a layer of aluminum foil. This will prevent any freezer burn and keep the cake fresh for up to 3 months.

Reheating the cake is easy and can be done in several ways depending on your preference. To reheat individual slices, place them on a microwave-safe plate and heat them in the microwave for about 20-30 seconds or until warm. Make sure not to overheat as this can cause the cake to become dry.

For a more decadent option, place whole slices of chilled cake on a baking sheet and bake in a preheated oven at 350°F (175°C) for approximately 10 minutes or until heated through. The caramel and pecans will have melted creating an ooey-gooey dessert that pairs perfectly with vanilla ice cream or whipped cream.

Overall, this caramel nut pound cake is versatile and delicious both freshly baked and reheated. The make-ahead option also allows you to enjoy this scrumptious dessert without the hassle of baking it all at one time!

Tips for Perfect Results

Creating the perfect dessert can be a challenge, especially when it comes to pound cakes. However, with some tips and tricks, you can achieve a caramel nut pound cake that is moist and delicious every single time.

Start with room temperature ingredients

When baking, it is crucial to start with ingredients that are at room temperature. This is particularly true when making pound cakes. Using eggs and butter that are at room temperature creates a smooth batter that gets evenly mixed. In addition, room temperature ingredients will guarantee that the cake cooks evenly.

Use fine sugar

Using fine sugar is one of my secrets for creating an impeccably moist cake. Granulated sugar will take longer to dissolve in the butter while mixing, which makes the batter heavier and denser. By using fine sugar, on the other hand, your batter will be lighter and fluffier.

Measure accurately

Baking is all about precision, so make sure you measure your ingredients accurately. Even small variations in measurements can lead to your cake not turning out as expected. Invest in a set of accurate measuring cups and spoons and ensure you follow the recipe precisely.

Do not overmix

While it’s essential to mix your ingredients thoroughly, it’s vital not to overdo it. Overmixing incorporates too much air into the batter, resulting in an uneven texture or tunneling through the center of the pound cake. After mixing all of your ingredients together into a cohesive batter, give it one final mix just enough to incorporate everything smoothly.

Let the cake cool before slicing.

After baking your caramel nut pound cake let it cool down before slicing through. The cooling process may take up several hours but cutting too early may make the overall texture of cake gummy or crumbly.

Follow these tips for an equally beautiful and tasty caramel nut pound cake each time you bake with confidence!

Bottom Line

In conclusion, this Caramel Nut Pound Cake recipe is a must-try for all dessert lovers. This deliciously moist and flavorful pound cake is made with simple pantry staple ingredients, making it a perfect treat to prepare on those lazy weekends or for special occasions. Whether you’re craving something sweet and indulgent or looking for a festive dessert to celebrate with, this recipe has got you covered.

With its unique blend of caramel, pecans, and rich buttery goodness, this cake is guaranteed to impress your guests and leave them craving for more. The nutty flavor from the pecans combined with the sweet caramel sauce gives this cake an exquisite taste that no one can resist. Even those who don’t have a sweet tooth are sure to fall in love with this sumptuous pound cake.

So why not impress your guests with the tantalizing Caramel Nut Pound Cake recipe? It’s easy-to-follow instructions, and excellent tips ensure the perfect outcome every time you bake it. So go ahead and give it a try! Serve it at your next brunch or afternoon tea party, or enjoy it as a late-night snack. Whatever the occasion, this pound cake will bring a smile on everyone’s face.

Overall, this Caramel Nut Pound Cake recipe is undoubtedly worth giving a shot. With its delightful taste and simplicity in making, you won’t regret investing your time in baking it. So put on your apron and get ready to indulge in the sweetest of treats – you won’t be disappointed! Happy baking!

Print

Caramel Nut Pound Cake Recipe

My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.

Course Dessert

Cuisine American

Keyword < 4 Hours, Dessert, Easy, For Large Groups

Prep Time 15 minutes

Cook Time 1 hour 35 minutes

Calories 542.7kcal

Ingredients

• 1 cup butter
• 1/2 cup Crisco
• 1 lb light brown sugar
• 1 cup white sugar
• 5 large eggs
• 1 cup milk
• 3 cups plain flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 1 tablespoon vanilla
• 1 cup pecans, chopped

Frosting

• 1/2 cup butter
• 1 cup light brown sugar
• 1/4 cup milk
• 1/2 cup pecans, chopped

Instructions

• Important: All ingredients must be at room temperature.
• Mix butter and Crisco.
• Add brown sugar, a little at a time, and beat well.
• Add white sugar and beat until fluffy.
• Add eggs one at a time.
• Add vanilla.
• Sift flour, salt and baking powder together.
• Add flour mixture alternately with milk. Fold in pecans.
• Pour into a greased tube cake pan.
• Bake at 325F for 1 1/2 hours.
• When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
• While cake is warm, pour frosting over cake.
• Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
• Remove from heat.
• Add pecans and pour immediately over warm cake.

Nutrition

Serving: 134g | Calories: 542.7kcal | Carbohydrates: 66g | Protein: 5.5g | Fat: 29.7g | Saturated Fat: 12.9g | Cholesterol: 94.7mg | Sodium: 253.9mg | Fiber: 1.4g | Sugar: 48g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.