ISO:caramel cake

Hi out there, thanks for all the tips you gave me so far.I love caramel and wondered if someone has a nice recipe(probably using "caramels" or carmelized sugar, brown sugar is so expensive in Germany)for a pound-cake- like cake.Shouldn't be too fat if possible.Thanks:-)

[mudbug]

Good luck finding a low calorie one!

Caramel Cake

This cake won a Blue Ribbon at the Tennessee Valley Fair for many years
by Mildred Payne of Knoxville TN

1 cup sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract

Caramel Frosting
pecan halves
powdered sugar

Combine sour cream and milk; set mixture aside. Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350 degrees F. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar.

Caramel Frosting

3 cups sugar
1 tbsp all-purpose flour
1 cup milk
3/4 cup butter or margarine
1 teaspoon vanilla extract

Sprinkle 1/3 cup sugar in a shallow, heavy 3-1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.Combine remaining 2-1/2 cups sugar and flour in a large saucepan, stirring well; add milk and bring to a boil, stirring constantly.

Gradually pour one-fourth of hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).

Return to heat. Cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer registers 238º. Add butter, stirring to blend. Remove from heat and cool, without stirring until temperature drops to 110º (about 1 hr.). Add vanilla and beat mixture with a wooden spoon or at medium speed of an electric mixer until frosting reaches spreading consistency.

Tip: If frosting becomes too hard before spreading on cake, add a little warm water.

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I know you said brown sugar is expensive but I'll post this one anyway since you specified "pound cake like".

Brown Sugar Pound Cake from loupy

1 cup butter
1/2 cup shortening (I use Crisco)
1 pound of brown sugar
1 cup white sugar
5 eggs
3 cups flour
1/2 tsp salt
1 tsp baking powder
1 cup milk
1 tsp vanilla
1 cup chopped pecans

Cream the butter and shortening together. Add the sugars and beat. Beat in the eggs, one at a time. Mix the dry ingredients together and add to the creamed mixture alternately with milk and vanilla. Stir in the pecans.

Pour into a buttered and floured bundt or tube pan. Bake at 350 degrees for 1 hour and 15 minutes.

CARAMEL GLAZE

1 cup sugar
1/2 tsp soda
1/2 cup butter
1/2 cup buttermilk
1 tbsp corn syrup
1/2 tsp vanilla

Mix first 5 ingredients in heavy saucepan and bring to a boil. Reduce heat and continue
to boil for 10 minutes, stirring occasionally. Off heat, add the vanilla.

Pour at once over the hot cake.

Let cake cool completely before covering.

If you like brown sugar, you will absolutely love this recipe.

Originally posted by cchiu:
Good luck finding a low calorie one!

Caramel Cake

This cake won a Blue Ribbon at the Tennessee Valley Fair for many years
by Mildred Payne of Knoxville TN

1 cup sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 eggs
2-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon rum extract

Caramel Frosting
pecan halves
powdered sugar

Combine sour cream and milk; set mixture aside. Cream 1 cup butter; gradually add 2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 2 greased and floured 9-inch round cake pans, bake at 350 degrees F. for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool on wire racks. Spread Caramel Frosting between layers and on top and sides of cake. Garnish with pecan halves and sprinkle with powdered sugar.

Caramel Frosting

3 cups sugar
1 tbsp all-purpose flour
1 cup milk
3/4 cup butter or margarine
1 teaspoon vanilla extract

Sprinkle 1/3 cup sugar in a shallow, heavy 3-1/2 quart Dutch oven; place over medium heat. Cook, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.Combine remaining 2-1/2 cups sugar and flour in a large saucepan, stirring well; add milk and bring to a boil, stirring constantly.

Gradually pour one-fourth of hot mixture into caramelized sugar, stirring constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).

Return to heat. Cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer registers 238º. Add butter, stirring to blend. Remove from heat and cool, without stirring until temperature drops to 110º (about 1 hr.). Add vanilla and beat mixture with a wooden spoon or at medium speed of an electric mixer until frosting reaches spreading consistency.

Tip: If frosting becomes too hard before spreading on cake, add a little warm water.

Thank you, I'll try these certainly.I find the first one o.k. though because everythin with more than 2 cups flour for one cup fat is "allowed", little trick to go around my bad consciousness:-)