Baptist Pound Cake with Caramel Icing

Can I skip the almond extract?
Yes. It adds a classic bakery flavor, but vanilla alone works fine.

Why use shortening and butter together?
Butter gives flavor, shortening helps structure and keeps the cake extra moist.

Can I bake it in loaf pans?
Yes. Divide batter and bake until a toothpick comes out clean (start checking earlier).

Does the caramel icing harden?
It sets softly—sliceable and smooth, not rock-hard.

Prep Time: 20 minutes
Bake Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 12–14 slices

Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For the Caramel Icing

• 1 cup unsalted butter
• 2 cups light brown sugar, packed
• 1/2 cup whole milk
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube pan.
2. Cream butter, shortening, and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Add dry ingredients to batter gradually, alternating with milk.
6. Stir in vanilla and almond extracts.
7. Pour batter into pan and bake about 1 hour 15 minutes, or until toothpick comes out clean.
8. Cool cake 10 minutes, then invert onto a wire rack to cool completely.
9. Make icing: Melt butter in a saucepan. Stir in brown sugar and cook 2 minutes.
10. Add milk and bring to a boil, then remove from heat.
11. Whisk in powdered sugar and vanilla until smooth.
12. Pour warm icing over cooled cake. Let set before slicing.