Pound Cake With Caramel Icing And Apricot-Ginger Sprinkles – a delicious recipe with butter, sugar, brown sugar, eggs, all-purpose, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
2
Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into 2 greased and floured 9- x 5-inch loaf pans.
3
Bake at 325u00b0 for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove cakes from pans, and let cool 2 hours or until completely cool.
4
Prepare Caramel Icing, and pour over cake, allowing it to drip down sides of cake. Top with Apricot-Ginger Sprinkles; let stand 30 minutes or until icing is firm.
1796
kcal
Calories
90
g
Fat
224
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups butter, softened, 2 1/2 cups granulated sugar, 1/2 cup firmly packed light brown sugar, 6 large eggs, and more.
Yes, Pound Cake With Caramel Icing And Apricot-Ginger Sprinkles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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