With Sweet Dreams and Even Sweeter Days

Monday, May 6, 2013

Brown Sugar Pound Cake

Simplicity is key.

Live simply. Love abundantly. Laugh often.

Words I try to live by, but I'm not sure I've yet conquered.

In some ways more than others.  On some days better than others.

At times keeping this in mind feels like second nature, and at others it seems as though there are roadblocks in my way, ones that I'm not sure how to navigate around.

The times I find myself taking solace in the fact that I'm sure there is a way, I just have to keep looking.

Enjoying the ride regardless.

Trying not to overlook the simple things, which are actually the only important things.  Being thankful that I've figured that much out at least.  Attempting to live it more every day.

This recipe is extremely simple, and for that matter extremely easy to overlook.

Nothing fancy, nothing out of the ordinary, a few basic ingredients, nothing more.

A testament to the fact of how the simple things are often the best things, this pound cake is a revelation.

Brown sugar and butter come together and create something close to magic in a pound cake that is easy to whip up and big enough to feed a crowd, or feed a few people for days.  It stays amazingly fresh for a record amount of time.  And most importantly so so good.

Happiness and comfort embodied in a low stress easy to pull off dessert.

Keep it simple.  Keep it great.

Brown Sugar Pound Cake
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Servings: 1-10 inch tube pan cake


For Cake:
- 3 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk (I used nonfat and it was great but any fat content or milk substitute should work)
- 1 1/2 (3 sticks) unsalted butter at room temperature
- 2 3/4 cups (a 1-lb box) light brown sugar
- 1/2 cup granulated sugar
- 5 eggs

For Icing:
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 1/2 cup evaporated milk
- 4 cups sifted powdered sugar
- 1 tsp pure vanilla extract


To make cake preheat oven to 325 degrees F.  Spray a 10-inch tube pan with baking spray (or alternatively butter and then flour).  In a medium bowl combine flour, baking powder, and salt.  Stir to combine.  In the bowl of an electric mixer beat the butter on high speed until light and fluffy.  Add the brown sugar in 3 batches, beating to combine between each batch.  Add the granulated sugar.  Add the eggs, one at a time, beating between each addition.  Stir vanilla into milk.  Add half the flour mixture, beating at a low speed.  Add half the milk mixture.  Continue with the other half of the flour mixture and milk mixture.  Scrape batter into prepared pan and bake for approximately 1 hour and 10 minutes, or until cake is lightly browned and cake tester comes out clean.  Cool the cake in the pan on a wire rack for 20-30 minutes, then loosen cake with knife and turn onto a wire rack (turning again to make it top side up) to cool completely.

To make icing combine butter and brown sugar in a medium saucepan.  Stir over medium heat until butter is melted and sauce is smooth, approximately 2-3 minutes.  Add milk and allow to come to a gentle boil.  Stir well, take off the heat and add in the powdered sugar and vanilla.  Beat well with a spoon (or a mixer) for a few minutes, or until glaze looses shine.  Ice cake IMMEDIATELY.  Glaze sets rather quickly.  Enjoy.

Recipe adapted from: Southern Cakes

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