Pound Cake With Caramel Icing and Apricot-Ginger Sprinkles

Ingredients

• 0.3 teaspoon baking soda 
• 0.5 cup firmly brown sugar light packed
• 1.5 cups butter softened
• 6 large eggs 
• 3 cups flour all-purpose
• 16 servings apricot-ginger sprinkles 
• 2.5 cups granulated sugar 
• 16 servings caramel icing 
• 0.5 teaspoon salt 
• 8 oz cup heavy whipping cream sour
• 2 teaspoons vanilla extract 

Equipment

• oven
• wire rack
• loaf pan
• hand mixer

Directions

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating at medium speed until light and fluffy.
2. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
3. Stir together flour, salt, and baking soda.
4. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
5. Pour into 2 greased and floured 9- x 5-inch loaf pans.
6. Bake at 325 for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes.
7. Remove cakes from pans, and let cool 2 hours or until completely cool.
8. Prepare Caramel Icing, and pour over cake, allowing it to drip down sides of cake. Top with Apricot-Ginger
9. Sprinkles; let stand 30 minutes or until icing is firm.