Baptist Pound Cake with Caramel Icing

Instructions
1. Make the Cake
Preheat oven to 160°C (325°F).
Grease a bundt or tube pan well.
Cream butter, shortening, and sugar until very fluffy.
Add eggs one at a time, mixing well.
Stir in vanilla and almond extract.
Add flour and milk alternately, mixing gently.
Add salt and mix until smooth.
2. Bake
Bake for 70–85 minutes until golden and a toothpick comes out clean.
Cool in pan for 15–20 minutes, then remove.
3. Make Caramel Icing
Melt butter in a saucepan.
Add brown sugar and cook 1–2 minutes.
Stir in milk and bring to a gentle boil.
Remove from heat and cool slightly.
Beat in powdered sugar, vanilla, and salt until smooth.
4. Finish
Pour icing over slightly warm cake so it soaks in and sets glossy.
Tip
This cake gets better the next day—the caramel icing sinks into the dense pound cake and makes it extra moist and rich.