Caramel Pound Cake

DIRECTIONS

Preheat oven to 325​​​​​​​​​o F.
Grease and flour or spray 2 large bread pans 5" X 9" or one 10 inch tube pan.

Beat sugars and butter at medium speed with an electric mixer until blended. 
Add oil and beat until blended.
Add eggs, one at a time, beating just until yellow disapears.
Combine flour, baking powder, and salt.
Add to butter mixture alternately with milk, beginning and ending with flour mixture; beating at low speed just until blended after each addition.
Stir in vanilla.
Pour batter into prepared pans.

Bake at 325o F for 1 hour to 1 hour and 20 minutes until toothpick inserted in center comes out clean. 
Cool in pan on wire rack for 10 minutes; remove from pan, and cool on wire rack.  Drizzle or cover with Caramel Frosting.

Makes 2 loaves.

INGREDIENTS

​​
  • 1 cup firmly packed dark brown sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup sugar
  • 1 cup butter, softened
  • 1/2 cup vegetable oil
  • 5 large eggs
  • 3 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/2 tsp. vanilla extract


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Victoria Guest House
126 Amber Street
Beach Haven, NJ 08008
email: victoria_guest_house@msn.com

Phone: 609-492-4154    Fax: 609-492-1420       

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2017 Days of Operation 
Open daily May 26 through September 24.
Some weekends in early October