This brown sugar pound cake is utterly delicious. The pecans add a little extra crunch to this sweet and amazing cake. A mix between an icing is what you spread on and a glaze that you pour, this icing is way too delicious. Brown Sugar Icing os another word for caramel, and that’s pretty much what it tastes like. Caramel Icing. The sweet brown sugar pound cake combined with the crunch of the pecans and the sweet thick layer of brown sugar icing…it’s all too much and all just right. If you over mix the ingredients, it will rise too high in the oven and then sink once you remove. That will also result in the brown sugar pound cake becoming too dense or firm.
Beating the eggs and dry ingredients on medium speed should help keep this brown sugar pond cake soft and moist. This brown sugar pound cake recipe is the perfect holiday cake or cake to bake anytime its a special occasion this fall. It is absolute perfection. The brown sugar really takes this recipe up a notch. The molasses adds a depth of flavor to the sweetness that cannot be described. This cake is also incredibly tender and dense with the most wonderful texture. To take it over the top, I added a brown butter glaze.
Ingredients;
- 1 cup butter unsalted, room temperature
- ½ cup shortening
- 2 cups brown sugar firmly packed
- 1 cup of sugar
- 6 eggs room temperature
- 3 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans toasted, optional
brown sugar glaze;
- ¼ cup salted butter
- ½ cup light brown sugar firmly packed
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Directions;
- Grease and flour baking pan or spray with Baking Spray.
- Place butter and shortening in the bowl of an electric mixer. Beat on medium speed until creamy. Gradually add sugars and beat until light and fluffy.
- Add eggs, 1 at a time. Beat, after each addition, just until incorporated.
- In a large bowl, sift together flour, baking powder, and salt.
- In a small measuring cup, mix together the milk and vanilla.
- Add the flour to the butter/sugar mixture alternately with the milk/vanilla mixture. Begin & end with the flour mixture. Add in pecans, if using.
- Place pan on the middle rack in a cold oven and set the temperature to 300°F.
- Bake 1 hour 10 minutes, test with a toothpick and check every 5 minutes thereafter. The cake is done when the toothpick inserted in the middle comes out with just a few crumbs attached.
- Transfer cooked cake to a cooling rack 10-15 minutes. Remove from pan and cool completely on the wire rack.
- Dust cake with powdered sugar or with glaze.
