Caramel-Frosted Pound Cake
Betty Crocker Kitchens · bettycrocker.com · 2012 · 16
Against 462 pound cake recipes
More sugar than 99% of recipes and more dairy than 95%.
How it compares
Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.
- More sugar than 99% of recipes: 240% of the flour weight against the typical recipe's 120%, about twice as much.
- More dairy than 95% of recipes: 96% of the flour weight against the typical recipe's 46%, about twice as much.
- No leavening at all, where 76% of recipes use some (most of those 1.2 to 3.2% of the flour weight).
- No salt at all, where 75% of recipes use some (most of those 0.5 to 1.5% of the flour weight).
Ingredients (10)
- 3 cups sugar≈ 600 g
- 1 cup butter or margarine, softened≈ 227 g
- 6 eggs≈ 300 g
- 2 teaspoons vanilla≈ 8 g
- 1 teaspoon almond extract≈ 4.2 g
- 3 cups Gold Medal™ all-purpose flour≈ 375 g
- 1 cup whipping cream≈ 238 g
- 1 1/2 cups sugar≈ 300 g
- 1/2 cup butter (do not use margarine)≈ 114 g
- 1/2 cup milk≈ 122 g
flour 375 gbatter 2288 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.
- Butter91% · 48th percentile · median 91%
- Sugar240% · 99th percentile · median 120%
- Egg80% · 50th percentile · median 80%
- Dairy96% · 96th percentile · median 46%
- Leavening0% · 12th percentile · median 1.6%
- Salt0% · 12th percentile · median 0.7%
Oven
- Temperature
- 325°F / 165°C
- median 350°F
- Time
- 75 minutes
- median 60 minutes
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