Cream the butter with the sugar in a mixing bowl. Add the flour. Mix until smooth then add one egg at a time at a low speed until all are used. Then add all the remaining ingredients. In a greased and floured loaf pan, pour batter in and bake at 350 degrees for about one hour or until done. Chill. Caramel Sauce ingredients: In a heavy pot, over mediumhigh heat place sugar in with a splash of water. Heat until sugar starts to melt, stirring very often to prevent burning. Cook until sugar turns dark brown (definitely not black). Stir in heavy cream and continue cooking and stirring until all lumps are gone (there will be a lot of bubbling but this is okay, just keep stirring and lower the heat a little bit). Chill. Overall preparation: Heat caramel in a separate pot or container if you would like to use a microwave oven. Set aside. Melt butter in a saute pan, place a slice of pound cake in butter and saute on each side until they appear toasted or browned. Serve in a pool of the caramel sauce. Its best served with a scoop of homemade vanilla ice cream on top with fresh fruit.
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|Serving Size: 1 Serving (4117g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1412 (12%)|
|Amt Per Serving||% DV|
|Total Fat 156.8g||209 %|
|Saturated Fat 65.6g||328 %|
|Monounsaturated Fat 54.2g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 4433.8mg||1364 %|
|Sodium 1559.9mg||54 %|
|Potassium 1813.5mg||48 %|
|Total Carbohydrate 2438.6g||717 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 2431.6g|
|Protein 152.6g||218 %|
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Calories per serving: 11500
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