County Pound Cake

Ingredients

Ruby Nuss, St. Clair County

1 cup butter or margarine

3 cups sugar

½ tsp. salt

½ cup salad oil

5 large eggs

1 tsp. baking powder

¾ tsp. vanilla extract

¾ tsp. butter extract

1 cup sweet milk

3 2/3 cups all-purpose flour

Caramel Sauce Topping (yield: 2 cups)

½ cup butter or margarine

1 ¼ cups firmly packed brown sugar

2 tbsps. Light corn syrup

½ cup whipping cream

Preparation

Cream butter, add sugar, and cream well together.  Add salad oil (about 2 tsps. at a time).  Add eggs, one at a time, beating after each addition.  Add flavoring and salt.  Add milk and flour (with baking powder mixed in) alternately.  Beat well.  Bake in a greased tube pan at 325 degrees for 1 hour and 25 minutes.  Remove from pan and cool on cake rack.

Caramel Sauce Topping (yield: 2 cups)

Melt butter in small heavy saucepan over low heat; add brown sugar and corn syrup.  Bring to a boil; cook, stirring constantly, for 1 minute or until sugar dissolves.  Gradually add whipping cream; return to a boil.  Remove from heat.  Add powdered sugar for consistency.