3 sticks /1 1/2 cups Butter (at room temperature + more for pan)
2 cups packed Light Brown Sugar
1 1/2 cups Granulated White Sugar
6 large Eggs (at room temperature)
3 1/2 cups + more for pan All Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt to Taste
1 1/2 cups (at room temperature) Whole Milk
For the Caramel Icing:
1 stick Butter
1 cup packed Dark Brown Sugar
1/2 cup Milk or Whipping Cream
1/2 tsp Pure Vanilla Extract
4 cups Confectioners' sugar, sifted
To make Caramel Pound Cake :
Center a rack in the oven and preheat the oven to 325 degrees F/160 degree C and grease with butter and dust lightly with flour a 10inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan; set aside.
Take a bowl sift the flour, baking powder and salt and set aside. In the another large bowl; cream 3 sticks of butter with using a hand mixer or stand mixer at medium speed for 2 minute until creamy and soft.
Add the light brown and white sugars and into to creamed butter and mix,stopping to scrape down the bowl now and then with a rubber spatula occasionally, until lightened and smooth, about 5 minutes.
Reduce speed to mediumlow and Add in eggs, one at a time,beating for about 15 seconds after each addition and scraping down the bowl with a spatula as you go, until well blended. (Note : Do not overmix).
Reduce speed to low and add the flour mixture and 11/2 cups milk alternately, in 3 batches, beginning and ending with flour; beat until smooth, about 3 minutes total.
Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. (Note : Do not overbake).
Remove from oven and let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.
To make Caramel Icing:
Melt butter in a large heavy saucepan over medium heat.
Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes.
Remove from heat and whisk in remaining 1/2 cup milk or whipping cream. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth.
Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing.
If your caramel icing gets too thick or cools too quickly making it hard to pour, simply stir in a little milk or
whipping cream to thin it out some.