Texasbrownsugarpoundcake Recipes

BROWN SUGAR POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
• In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

TEXAS BROWN SUGAR POUND CAKE

Steps:

• Beat butter and shortening with electric mixer until creamy.
• Gradually add brown sugar and granulated sugar, beating until light and fluffy.
• Add eggs, one at a time, beating just until the yellow yolk disappears.
• Sift together flour and baking powder.
• Add alternately with the evaporated milk, beginning and ending with the flour mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla and pecans.
• Pour batter into greased and floured 12-cup tube or Bundt pan.
• Place pan in cold oven.
• Set oven to 300 degrees Fahrenheit.
• Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until toothpick inserted into middle comes out clean.
• Cool 10 to 15 minutes.
• Remove from pan and cool completely on wire rack.

BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.