Sunday, June 23, 2024
HomeRECIPESMy Granddaddy’s Favorite Brown Sugar Carmel Pound Cake For Those Who Enjoy...

My Granddaddy’s Favorite Brown Sugar Carmel Pound Cake For Those Who Enjoy Flavor

Butterscotch cake with caramel drizzle, baby! This is the recipe for your favorite person with a sweet tooth.


1 ½ cups of softened butter
2 cups light brown sugar, packed
1 cup of granulated sugar
5 large eggs
3 cups of all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup of whole milk
One 18-ounce bag of candy chips (Heath use)
1 cup nuts, chopped

Candy drizzle:

1 – 14 oz can sweetened condensed milk
1 cup of brown sugar
2 tablespoons of butter
½ teaspoon vanilla extract


Preheat the oven to 325 degrees and spray a 12-cup bundt pan with cooking spray or fat and flour powder.
Beat the butter until creamy. Add sugars, stirring until fluffy. Add eggs one at a time. In a medium bowl, combine flour, baking powder and salt. Add the flour mixture to the dough, alternating with the milk, beating until well combined. Add caramel shavings and nuts. Put the mixture in the pan and bake for 85 minutes or until the wood comes out clean. To prevent over-browning, cover the cake with aluminum foil while baking.
Let the cake cool in the pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Spoon caramel over the cooled cake.
Instructions for caramel
In a medium saucepan combine condensed milk and brown sugar; bring to a boil over medium-high heat, stirring frequently. Reduce heat and SIMPLIFY for 8 minutes, whisking frequently. Remove from heat; add butter and vanilla. Cool for 5 minutes before using. NOTE: Be sure to spray caramel while still HOT.