Pound Cake with Caramel Frosting

Cream butter. Gradually add 2 cups sugar, beating at medium speed until light and fluffy. Add the egg yolks, one at a time, beating after each addition. Add flour to creamed mixture alternately with half and half, beginning and ending with flour. Stir in vanilla. Beat egg whites (at room temperature) at high speed until foamy. Gradually add remaining 2/3 cup sugar, one tablespoon at a time, beating until stiff peaks form.

Fold into batter.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on a rack.

Frost with Easy Caramel Frosting and garnish with pecan halves, if desired.