Brown Sugar Pound Cake
- 1 cup butter unsalted, room temperature
- ½ cup shortening
- 2 cups brown sugar firmly packed
- 1 cup 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
- Ingredients for 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
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.
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