From a cookbook.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325F. Grease (with shortening) and flour a 10 inch tube pan.
- In large bowl, beat 3 cups sugar and 1 cup butter with electric mixer on medium speed 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Alternately add flour, about 1 cup at a time, and whipping cream, about 1/3 cup at a time, beating well after each addition. Beat on medium speed 2 minutes. Pour batter into pan.
- Bake 1 hour 15 minutes or until toothpick inserted halfway between side and center of pan comes out clean. Cool 30 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely (about 1 hour).
- Make caramel frosting: In 8 or 10-inch skillet, heat 1/4 cup of the sugar over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, in 3-quart saucepan, heat remaining 1 1/4 cups sugar, 1/2 cup butter, and the milk to boiling over medium-high heat. Gradually stir in caramelized sugar with whisk; cook and stir to 232F. Remove from heat; cool to lukewarm, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable.
- Using offset spatula and working quickly, frost cake (frosting will harden as it cools). Let stand 30 minutes before slicing.
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