For the pound cake

3 cups All-purpose flour
2 1/2 cups sugar
1 tsp baking powder
6 eggs
3 sticks butter
8oz cream cheese
2 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
1 cup heavy whipping cream

Salted caramel glaze
2 Cups granulated sugar
1.5 sticks butter (3/4 cup)
1.5 cups evaporated milk
1.5 tsp vanilla extract

Butter toasted pecan

1/2 cup chopped pecans
1 Tbsp unsalted butter

Preheat oven to 325F and Mix cake batter as directed in the video demonstration.
Bake for 80 minutes or until a toothpick inserted in the middle comes out clean.

Allow the cake to cool in the pan for at least 20-30 minutes before inverting it on a cooking rack to cool down completely.

Make the caramel glaze and set aside to cool down in a glass cup/bowl. Toast the pecans and butter for 4 minutes at 400 degrees Fahrenheit.

Glaze the cooled cake and top it off with sliced almonds. Allow the glaze to set and garden for at least 10 minutes. Serve and enjoy.
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Checkout my box cake hack videos here:
Chocolate cake: [ Ссылка ]
Lemon cake: [ Ссылка ]
Pineapple coconut cake: [ Ссылка ]
My viral jiffy cornbread hack [ Ссылка ]

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Foldable dish drying rack [ Ссылка ]
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Ninja Professional Mega System 1500 watts Blender & Food Processor [ Ссылка ]
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Bamboo cutting board [ Ссылка ]
14” Cast iron skillet [ Ссылка ]
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Reusable Grilling mats (Pk of 6) [ Ссылка ]

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Vlogging lens Sigma 16 mm f/1.4 [ Ссылка ]

YONGNUO 50mm F1.8 Lens Large Aperture Auto Focus Lens [ Ссылка ]

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