Pound Cake with Caramel Icing Apricot Ginger Sprinkles
Indulge in the perfect balance of rich, buttery decadence and a touch of sophisticated flavor with this Pound Cake with Caramel Icing and Apricot Ginger Sprinkles. Featuring a tender crumb made from simple pantry staples like all-purpose flour, sugar, and eggs, this classic pound cake is elevated with a luscious caramel icing that drips beautifully along the sides for a show-stopping finish. The pièce de résistance? A sprinkle of finely chopped dried apricots and candied ginger, offering bursts of fruity sweetness and warm spice in every bite. Whether you're hosting a special event or simply craving an elegant treat, this dessert is a stunning centerpiece that's as delicious as it is visually dazzling. Perfect for holidays, tea parties, or as a gourmet gift, this cake will impress with its layered textures and flavors.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 0.25 cup heavy cream
- 0.25 cup unsalted butter (for icing)
- 1 cup powdered sugar
- 0.25 cup dried apricots
- 2 tablespoons candied ginger
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard loaf pan.
In a large mixing bowl, beat 1 cup of unsalted butter and 2 cups of granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined.
Stir in 1 teaspoon of vanilla extract. Pour the batter into the prepared loaf pan and smooth the top.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the caramel icing. In a small saucepan over medium heat, combine the brown sugar, heavy cream, and 0.25 cups of unsalted butter. Stir constantly until the mixture begins to bubble. Cook for 1-2 more minutes, then remove from heat.
Whisk in 1 cup of powdered sugar until smooth. Allow the icing to cool slightly before using.
For the sprinkles, finely chop the dried apricots and candied ginger. Mix together in a small bowl and set aside.
Once the cake is baked, allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Drizzle the cooled cake with caramel icing, letting it drip down the sides. Immediately sprinkle the chopped apricots and ginger over the icing before it sets.
Slice and serve the cake. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.1 g | 249% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1382 mg | 461% | |
| Sodium | 1568 mg | 68% | |
| Total Carbohydrate | 889.1 g | 323% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 695.8 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 491 mg | 38% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
