Brown Sugar Pound Cake

INGREDIENTS

FOR THE CAKE

      • 2 1/4 cups light brown sugar, firmly packed
      • 1/2 cup granulated sugar
      • 1 cup butter, softened
      • 1/2 cup shortening
      • 2 teaspoons vanilla extract
      • 5 large eggs
      • 3 cups all-purpose flour
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon salt
      • 1 cup milk
      • 1 cup pecans, chopped

FOR THE GLAZE

    • 1/4 cup butter
    • 1/2 cup light brown sugar, firmly packed
    • 1/4 cup milk
    • 1 teaspoon vanilla extract
    • 2 cups powdered sugar

DIRECTIONS

  1. HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  2. COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
  3. BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
  1. MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
  2. REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

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