Salted Caramel Crown Royal Pound Cake Recipe

There’s something nostalgically comforting about a good old-fashioned pound cake, but imagine infusing that classic delight with the luxurious notes of salted caramel and a splash of Crown Royal. Our Salted Caramel Crown Royal Pound Cake is a true testament to creativity in the kitchen, perfect for family gatherings or any occasion that calls for a touch of indulgence. This moist, dense pound cake, with its aromatic swirls of salted caramel, reminds us of cozy afternoons spent bonding over delightful treats, making this recipe an absolute must-try.

Ingredients

• 1 1/2 cups unsalted butter, at room temperature
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1/4 cup Crown Royal
• 1 cup salted caramel sauce, plus extra for drizzling
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt, for topping

Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the Crown Royal and vanilla extract until evenly distributed.
7. Pour half of the batter into the prepared Bundt pan. Drizzle 1/2 cup of salted caramel sauce over the batter, then top with the remaining batter.
8. Use a knife to gently swirl the caramel sauce through the batter.
9. Bake for 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
11. Once cooled, drizzle with additional salted caramel sauce and sprinkle with sea salt before serving.

Helpful Tips

For a more pronounced caramel flavor, use a caramel extract in place of vanilla. To make it easier for beginners, simply pour all batter first and then drizzle caramel on top and swirl. Store the cake at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. If Crown Royal is not available, any whiskey can be a good substitute.

Pairings

This delightful pound cake pairs beautifully with a hot cup of tea or coffee. For a truly indulgent experience, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream. A cozy setting with a warm beverage makes this dessert a hit at any gathering.

We hope you enjoy baking and savoring this Salted Caramel Crown Royal Pound Cake! Don’t forget to share your creations with us by using #ZynahzRecipes or tagging us on Instagram. We love seeing your delicious renditions! For more amazing recipes and food inspiration, visit us at Zynahz, and be sure to subscribe to our newsletter for updates. Follow Zynahz on social media to stay connected with our latest culinary adventures.