| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Crook2 | 1 | servings | |
INGREDIENTS
| 1 | lb | Cake ingredients: |
| 2 | c | Allpurpose flour |
| 1 3/4 | c | Sugar |
| 2 | Sticks; or 1/2 pound, of | |
| ; butter (soft) | ||
| 4 | Eggs | |
| 1/4 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | c | Heavy cream |
| 1 | ts | Vanilla extract |
| 1 | oz | Lemon juice |
| 2 | c | Sugar |
| Splash of water | ||
| 1 | c | Heavy cream |
INSTRUCTIONS
CARAMEL SAUCE INGREDIENTS Cream the butter with the sugar in a mixing bowl. Add the flour. Mix until smooth then add one egg at a time at a low speed until all are used. Then add all the remaining ingredients. In a greased and floured loaf pan, pour batter in and bake at 350 degrees for about one hour or until done. Chill. Caramel Sauce ingredients: In a heavy pot, over mediumhigh heat place sugar in with a splash of water. Heat until sugar starts to melt, stirring very often to prevent burning. Cook until sugar turns dark brown (definitely not black). Stir in heavy cream and continue cooking and stirring until all lumps are gone (there will be a lot of bubbling but this is okay, just keep stirring and lower the heat a little bit). Chill. Overall preparation: Heat caramel in a separate pot or container if you would like to use a microwave oven. Set aside. Melt butter in a saut. pan, place a slice of pound cake in butter and saut. on each side until they appear toasted or browned. Serve in a pool of the caramel sauce. It's best served with a scoop of homemade vanilla ice cream on top with fresh fruit. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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