This recipe is one that's shared throughout the family. It's a deliciously moist pound cake that is so comforting its sure to disappear within hours. My husband and kids love this pound cake with whipped cream and fresh berries or just as it is.
Preheat oven to 325 degrees F. Grease and flour a 10" or 12 cup bundt cake pan. Sift cake flour and baking powder together in a bowl and set aside.
In a large mixing bowl cream butter, sugar, and cream cheese until light and fluffy. Add eggs one at a time and beat after each addition just until incorporated. Add caramel extract to mixture. Add dry ingredients (flour/baking soda mix) and mix well, but do not overmix.
Pour batter into greased and floured bundt pan. Bake @ 325 degrees F for approximately 1 hour and 15 minutes to 1 hour and 30 minutes or until cake tests done (insert toothpick or skewer). Cool in pan 15 minutes before turning out onto cooling rack.
Mix powdered sugar, half and half, and caramel extract in a small bowl until desired consistency (add more or less half and half as desired). Drizzle onto cooled cake and let glaze set. Eat up!