Tag Archives: Cake Recipe

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Brown Sugar Caramel Pound Cake Recipe

Brown Sugar Caramel Pound Cake

The Cake:

  • 1 ½ Cups butter
  • 2 Cups light brown sugar
  • 1 Cup sugar
  • 3 Cups all purpose flour
  • 5 Large eggs
  • 1 Teaspoon baking powder
  • ½ Teaspoon salt
  • 1 Cup milk
  • 1 8 oz bag toffee chips
  • 1 Cup pecan, chopped

Preheat oven to 325 F. Grease and flour a 12 cup bundt pan.

In a medium bowl combine flour, baking powder and salt.

Cream the butter and sugar until fluffy, add eggs one at a time.

Add flour mixture to batter alternating with milk, beat until the batter is just combined. Next stir the toffee pieces and the chopped pecans into the batter, and spoon batter into the prepared pan.

Bake for 85 minutes or until a wooden skewer inserted into the cake comes out clean. Let the cake rest for 10 minutes before turning it out. The cake should be completely cooled before adding the caramel glaze.

The Caramel Glaze:

  • 1 Can sweetened condensed milk
  • 1 Cup brown sugar
  • 2 Tablespoons butter
  • ½ Teaspoon vanilla

In a medium saucepan combine condensed milk and brown sugar. Bring to a boil over a medium heat whisking frequently, reduce the heat and simmer for 8 minutes whisking frequently. Remove the pot from heat and whisk in the butter and vanilla. Let the glaze cool for 5 minutes before spooning over the cake.


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Conch Fritters To Die For!

  • 1 ½ lbs conch, cut into small pieces
  • 1 Sweet (bell) pepper, chopped
  • 1 Medium onion, chopped
  • 5 Leaves of herb (coloantro, shadow bennie, cilantro, basil or thyme)
  • 1 Stalk celery, chopped
  • ¼ Teaspoon salt
  • ¼ teaspoon pepper
  • ¼ to ½ Scotch bonnet pepper, minced (optional… but you have to love them!)
  • 1 ¼ Cups flour
  • ½ Teaspoon baking powder
  • 1 ½ Cups water

Place all the ingredients conch thru scotch bonnet pepper into a large mixing bowl. Working in batches place 1/3 of the ingredients into a blender along with 1/3 cup of water, and blend for 10 seconds. Pour the blended mixture into a second mixing bowl, continue until the process until all the ingredients have been blended.

Sift the flour and the baking together, and add to the blended conch mixture. The batter should be the consistency of cake batter. Should you need to add more water add a little bit at a time.

Heat the oil over medium heat, when the oil reaches 375 degrees drop tablespoon size balls into the hot oil. Turn over the fritter when the edges are golden brown, continue to cook until the entire fritter is golden brown. Drain the fritters on a paper towel and place on serving plate.

Serve with your favorite dipping sauce and enjoy!