Caramel Macadamia Pound Cake - Brown sugar pound cake topped with caramel and toasted macadamia sauce - lick-the-plate. simplysated.com
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Caramel Macadamia Pound Cake

This pound cake has a terrific brown sugar taste. Topped with a caramel, toasted macadamia glaze it is plate-licking good. ------------------------------ Original recipe Food Network: http://www.food.com/recipe/caramel-pecan-pound-cake-359232
Course Dessert - pound cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 -12
Author Susie Gall

Ingredients

  • For the cake:
  • 1 cup butter
  • 2 cups brown sugar
  • ½ cup white sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 cup macadamias or pecans – toasted and chopped – optional (I don’t add nuts to the batter)
  • ----------------------------------------------
  • For the Caramel Nut Glaze:
  • ½ cup brown sugar
  • 4 tablespoons butter
  • 2 tablespoons corn syrup
  • 2 tablespoon heavy cream
  • 1 teaspoon rum or Southern Comfort - optional
  • 1 cup macadamia nuts or pecans – toasted and rough chop

Instructions

  1. Preheat oven to 350F.
  2. Spray a bundt or tube pan with baking spray (or grease and flour it)
  3. Cream butter and sugars until lighter in color and fluffy – about 3 minutes
  4. Add eggs one-at-a-time. Beat until incorporated.
  5. Add vanilla and mix well.
  6. In a medium bowl, sift the flour, baking powder and salt together.
  7. Slowly add the flour mixture to the butter/egg mixture. Beat just until incorporated.
  8. Add the buttermilk and nuts (if using) – mix until buttermilk is incorporated.
  9. Pour batter into the prepared bundt pan or tube pan.
  10. Bake for 50-60 minutes or until done at 350F.
  11. When the cake is cooked, remove from the oven and set on a cooling rack to cool.
  12. Once cooled, pour the warm glaze on top.
  13. ---------------------------------------------
  14. For the Glaze:
  15. In a small saucepan, melt the butter and sugar and stir until smooth.
  16. Add syrup, heavy cream, rum and nuts.
  17. Bring to a slow boil then remove from the heat.
  18. Stir the caramel mixture for a few minutes or until slightly cooled then pour over the cake.
  19. Enjoy!!