Hello world!

This is the first post on my new blog! I’m not new at blogging and all, but it took me a long time to get my mind right. Pulling together and creating one blog dedicated to a small amount of things was actually hard for my scattered mind. Going off into tangents is a talent of mine that I really need to reel in. So, now we have Submit To Sweet! A place where I can broadcast that dominating ingredient “Sugar” that can push so many over the edge. Not that the edge isn’t over a pool of warm, melted caramel (most likely chocolate) or anything. This blog is meant to allow me to delve into my cravings, which should help me get around them…maybe.

Now, this is a super thick Caramel Pound Cake. Not to be taken by the meek at heart. Sticky and runny with loads of caramel sauce, icing, and cake, this is for the serious caramel lovers.

 

Caramel Pound Cake
1 cup firmly packed dark brown sugar
1 cup firmly packed light brown sugar
1 cup sugar
1 cup butter or margarine, softened
½ cup vegetable oil
5 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup milk
½ teaspoon vanilla extract
Caramel Soak
Caramel Sauce

1. Preheat oven to 325° with rack in the middle.
2. Beat sugars and butter at medium speed until well blended. Add oil, and beat until blended. Add eggs, one at a time, beating just until yellow disappears.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured Bundt pan.
4. Bake for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
5. Keep cake in pan and poke it liberally with a straw.
6. Pour ½ of Caramel Soak over it and let cool in pan on wire rack 10 minutes.
7. Remove from pan to a plate, pour other half of Caramel Soak over it, and let cool.
8. Drizzle with Caramel Sauce.

Caramel Soak
1 cup butter
2 cups light brown sugar
¼ cup milk
1 teaspoon vanilla extract

1. In a small saucepan cook and stir butter, brown sugar, and milk over medium heat for 5-7 minutes.
2. Remove from heat and stir in vanilla.

Caramel Sauce
1 (14 oz.) can sweetened condensed milk
1 cup brown sugar, packed
2 tablespoons butter
½ teaspoon vanilla extract

1. Bring condensed milk and brown sugar to a boil over medium-high heat, whisking frequently.
2. Reduce heat, and let simmer for 8 minutes, whisking often. Try to keep it from sticking and creating burnt flecks.
3. Remove from heat; whisk in butter and vanilla.
4. Let cool for 5 minutes before using.

Printer Friendly Caramel Pound Cake Recipe