Cajeta Pound Cake
1 cup plus 2 Tbs butter, softened
2 1/4 cups sugar
6 eggs
3 cups sifted flour
1 1/2 tsp baking powder
3/4 tsp salt
1 10.9 oz jar cajeta or dulce de leche (goat's milk caramel sauce sold at Hispanic markets or Central Market--I usually get a bigger jar and use what's left to pour over the top of the cake when it's done)
Preheat oven to 350. Grease and flour a 10 or 12 cup bundt pan. Cream the butter and sugar in a mixer until light and fluffy. Add eggs one at a time, beating well in between. Beat until the mixture is light in color (about 3 minutes). Sift the flour, baking powder, and salt together and add them to the butter mixture, blending at low speed. Increase the mixer speed and beat for 2 minutes. Fold in the cajeta with mixer at low speed. Pour batter into pan. If using a 10-cup pan, pour batter no higher than within 1 inch of top (you'll have some left and you can put it in a cupcake pan--they only have to bake for about 20 minutes). Bake for 60 to 70 minutes (test with a toothpick to see if done). Allow to cool before removing from the pan. Serve with whipped cream, or with warm caramel sauce (left over).