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Brown Sugar Pound Cake With Caramel Glaze by

Source: Southern Cakes

I don't really bake, but my Mom has made this several times and it's Wonderful!

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
1 teaspoon vanilla
1 1/2 cups (3 sticks) butter, softened
1 (1-pound) box dark brown sugar
1/2 cup granulated sugar
5 eggs

Caramel Glaze:
1/2 cup (1 stick) butter
1 cup packed light brown sugar
1/2 cup evaporated milk
4 cups sifted powdered sugar
1 teaspoon vanilla

Instructions

Cake:
HEAT the oven to 325 degrees. Grease and flour a 10-inch tube pan.
COMBINE the flour, baking powder and salt in a mixing bowl and stir with a fork; set aside. Pour the milk into a small bowl and add the vanilla; set aside.

BEAT the butter with a mixer at high speed until light and fluffy. Beat in the brown sugar in three batches, then add all of the granulated sugar, beating after each addition. Add the eggs one by one, beating well after each.

REDUCE the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and milk in the same way. Quickly scrape the batter into the tube pan and bake about 1 hour and 10 minutes, until the cake is browned at the edges, springs back when lightly touched at the center and a wooden skewer inserted into the center comes out clean.

REMOVE from the oven and leave in the pan on a wire rack for 20 to 30 minutes. Loosen the cake with a table knife and turn out onto a wire rack or plate, then cool completely before finishing with Caramel Glaze.

Glaze:
PLACE the butter and brown sugar in a large saucepan over medium heat. Stir until the butter melts and blends with the brown sugar to a smooth sauce, 2 to 3 minutes.

ADD the milk and bring icing to a gentle boil. Stir well, remove from heat and add powdered sugar and vanilla. Beat well with a mixer, whisk or spoon until the glaze thickens and loses a little of its shine, 1 or 2 minutes.

USE at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.

Servings: 12

Serving Size: Slice

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