Caramel Cake

    2 hours

    A dense pound cake is covered in a warm thick caramel sauce. I like this as a dessert in winter, leftovers slices well for any time.

    73 people made this

    Serves: 14 

    • 2 1/4 cups (360g) dark brown sugar
    • 1 cup (220g) white sugar
    • 3 cups (375g) plain flour
    • 1/2 teaspoon baking powder
    • 500g butter
    • 5 eggs
    • 1 cup (250ml) milk
    • 1 teaspoon vanilla essence
    • 1 cup chopped pecans
    • 1 cup (220g) white sugar
    • 1 cup (155g) brown sugar
    • 125g butter
    • 1/2 cup (125ml) evaporated milk
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin.
    2. Cake: Cream together butter, brown sugar and white sugar. Add eggs one at a time beating well after each addition. Stir in vanilla.
    3. Sift the flour and baking powder. Add alternately with milk to the creamed mixture. Stir in flour with the pecans then fold into the batter. Pour into prepared cake tin.
    4. Bake in preheated oven for 60 to 90 minutes or until a toothpick inserted into the centre comes out clean. Let stand in tin 10 minutes then turn out onto a cake rack and cool completely.
    5. Icing: In a small saucepan beat brown sugar, white sugar, butter and milk together. Bring to a rolling boil and cook for one minute.
    6. Remove from heat and stir in vanilla. Cool then beat until thickened. Add a little milk if it too thick. Spread on cake.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (67)


    I made this cake once before, but this was before i became a member of all recipes. This is a very good recipe.I will be using it. I saw where some of the viewers said it was a heavy cake, just try sifting the flour twice, and instead of frosting the whole cake I just used it as a glaze and it was very good. Another winner.  -  25 Sep 2005  (Review from Allrecipes USA and Canada)


    I was surprised for two reasons: #1 when I first DL this recipe on Thanksgiving Day, there wer no ratings for it yet. So I was a little worried but wanted to try something different. #2 I was amazed ath the amount of sugar it called for in just the batter. But it came out great nice and moist, mildy sweet and nutty. It tasted great even without the frosting. Which I recommend you let cool to get a better consistency. The frosting is rich but really good... Thanks for sharing!  -  11 Dec 2004  (Review from Allrecipes USA and Canada)


    This cake was very well received by my family-the only drawback was that it took a long time and a lot of stirring to get the frosting ready, but when it was, it was absolutely delicious. I would make this cake again.  -  16 Apr 2002  (Review from Allrecipes USA and Canada)