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.
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!!