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Newest Video Recipe - Brown Sugar Pound Cake

 

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Pound Cakes have a lovely golden brown crust, a soft and tender crumb, and a wonderfully buttery flavor. In the past I've always made my Pound Cakes using granulated white sugar. But for this recipe I decided to change that and use light brown sugar instead. I really liked the results. The brown sugar turns the Pound Cake a lovely honey brown color and provides a mild caramel flavor to the cake. Delicious on its own, but I couldn't resist covering the cake with a Broiled Pecan Frosting.

This Pound Cake recipe uses a slightly different method to mix the batter. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method' (also known as a 'dump' cake). The most important thing to remember when using this 'one bowl' method is to have all the ingredients at room temperature and to make sure you follow the instructions on mixing. This method first mixes all the dry ingredients together and then room temperature butter, along with the liquid ingredients, are beaten into the batter. This method reduces the gluten formation in the flour thereby producing a dense textured cake with a soft and tender crumb.

This cake is delicious plain, but it's extra delicious with a Broiled Pecan Frosting. This Frosting is really easy to make. Just stir everything together (melted butter, brown sugar, vanilla extract, and a little cream), add the toasted and chopped pecans and spread it onto the Pound Cake while its still really warm. Then place under the oven's broiler until it turns golden brown and bubbly.

Continue to the Brown Sugar Pound Cake recipe page.....

Stay safe and let's get baking!!

Stephanie Jaworski

 

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