Friday, March 4, 2011

National Pound Cake Day!

In honor of National Pound Cake Day I'll share with you my recipe for Brown Sugar Pound Cake. I concocted this one a few years ago when our chickens were laying eggs like crazy. I was desperately trying to find a way to use them all up. I made up several of this cake and froze. It's perfect for that. This is a luscious, rich, moist cake that can be made with or without the caramel glaze. It's perfect with coffee! Mine is in the oven right now and it smells scrumptious!

Brown Sugar Pound Cake:
2 C. Packed Brown Sugar
1 C. White Sugar
1 1/2 C. Butter (I always use real butter for everything)
5 Eggs
1 tsp. Vanilla Extract
1 C. Milk
3 C. Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt

Caramel Glaze:
1/4 C. Butter
1/2 C. Brown Sugar

Preheat oven to 325. Grease and flour bundt cake pan.

Mix dry ingredients and set aside.

Cream butter, brown sugar and white sugar until light and fluffy. Beat in the eggs 1 at a time. Stir in the vanilla. 

Beat in the flour and alternately beating in milk as well. (little bits of each at a time) Mix just until incorporated. You don't want to lose the fluffiness you beat in to begin with.

Bake 60 - 75 min. Let cool 10 min. then turn out of your pan.

Melt butter and brown sugar together. Let boil 1 minute. Constantly stirring! Drizzle over your cake.


No comments:

Post a Comment