Double Caramel Pound Cake


+ for cake
3 sticks - 1 1/2 cups butter
° 2 c light brown sugar
1 1/2 c white sugar
6 eggs
3 1/2 cups all-purpose flour
° 1 teaspoon baking powder
° 1/2 teaspoon salt to taste
° 1 1/3 c milk
+ icing
° 1 stick of butter
° 1 c dark brown sugar
° 1/3 c milk
° 1/2 ton of pure vanilla extract
4 c powdered sugar
Serve cake centered on rack in oven and preheated 325°F, greased with butter and lightly sprinkled with a 10-inch grooved tube, making sure there are no butter lumps or exposed areas in the pan? Put aside. In a separate bowl, sift flour, baking powder and salt and set aside.
In another big bowl? Cream 3 sticks of butter using a hand mixer or mixer on medium speed for 2 minutes until creamy and smooth. Add the brown and white sugar and mix well, stopping to scrape the bowl occasionally with a rubber spatula, until smooth, about 5 minutes. Reduce speed to medium/low and add eggs, one at a time, beating for about 15 seconds after each addition and scraping bowl with a spoon as you go, until well blended.
Reduce speed to low and add flour mixture and 1 1/2 cups milk alternately, in 3 batches, beginning and ending with flour. Beat smooth, about 3 minutes. Scrape the dough into a prepared skillet and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour 10 minutes.
Remove the cake from the oven and let the cake cool in a skillet on a wire rack for at least 30 minutes. Loosen edges with a small knife, then return to wire rack to cool completely. To make the glaze, melt the butter in a large saucepan over medium heat. Add the dark brown sugar and whisk constantly until mixture is bubbly and smooth and butter is completely set, about 3 minutes. Remove from heat and stir in remaining ½ cup milk or whipping cream. Let the mixture cool. Add the vanilla, then gradually add the powdered sugar and stir until well blended and smooth. Transfer the cake to a cake plate and put it in the frosting. Leave it for at least two hours before slicing