Cajeta Pound Cake
3/4 pound (3 sticks) unsalted butter, softened
3 cups sugar
8 large eggs
4 cups sifted all-purpose flour (sift before measuring)
2 teaspoons baking powder
1 teaspoon salt
2 cups goat milk caramel (cajeta)
Preheat the oven to 350 degrees, and set a rack on the lower-middle level. Grease a 10-inch Bundt pan or tube pan. Dust lightly with flour, shake out the excess and set aside.
Cream together the butter and sugar in a large bowl with an electric mixer until the mixture is light in color and texture, about 5 minutes. Add the eggs one at a time, blending well after each addition. Stop the mixer and scrape the sides of the bowl down with a spatula if necessary. Beat the mixture until it is light in color, about 3 minutes.
Sift together the flour, baking powder and salt and slowly add to the creamed mixture, beating on low speed. Increase the speed and beat for 2 minutes. On the lowest speed, beat in the cajeta.
Pour the batter into the prepared pan and smooth the top. Bake the cake for about 1 hour and 15 minutes, or until a toothpick inserted near the middle comes out clean. (Begin to test after one hour of baking.)
Remove the cake from the oven, and let it cool in the pan set on a wire rack for 15 minutes. Unmold the cake onto the rack, and let it cool completely.
Drizzle warm cajeta on top when served.