Even the name sounds yummy!
I purchased this cookbook through a book club but I never realized I would find the most wonderful and delightful cake recipe!
While thumbing through the book I came across a Brown Sugar Pound Cake recipe!
And since we love, love, love brown sugar, I buy it by the 5 pound bags, I had to make the cake, and since it was Thanksgiving I decided I would make one and take to my mother-in-laws house.
It was an instant hit and has become a staple at her Thanksgiving dinners!
So, jump in, make a this cake and make some memories!
3 cups ALL-PURPOSE flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon real vanilla extract
2 3/4 cups light brown sugar
1 cup white sugar
3 sticks real sweet cream butter, room temperature
Preheat oven to 325°.
Butter a 10 inch fluted pan, set aside.
In a medium bowl combine flour, baking powder and salt. Whisk together and set aside.
In a small bowl, whisk together milk and vanilla. Set aside.
Add brown sugar, in 3 batches, beating well after each addition.
Add white sugar and beat well.
Add the eggs, one at a time, beating well after adding each egg.
Add half the flour, and half the milk, beating on low-speed ONLY until the flour and milk disappears into the batter.
Add the remaining flour and then remaining milk, beating on low-speed ONLY until the flour and milk disappears into the batter.
Quickly scrape the batter into prepared pan
Bake for 1 hour and 10 minutes OR until the cake is nicely browned at the edges, springs back when touched lightly at the center, AND a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for about 20 to 30 minutes. Carefully loosen cake from sides of pan with a table knife. Turn cake out onto wire rack or plate to cool completely. Good luck!
Now for the ooey-gooey good stuff that goes on top!!
1 cup chopped pecans
½ cup butter
1 cup light brown sugar
1/3 cup buttermilk
2 cups confectioners’ sugar
½ teaspoons vanilla extract
¼ teaspoons almond extract
Preheat oven to 350°
Place chopped pecans in a single layer in a shallow baking pan.
Bake for about 6 minutes or until pecans are lightly toasted. Remove from oven and set aside
In 3 1/3 quart sauce pan, bring butter and brown sugar to a boil over medium heat, whisking constantly (about 2 minutes).
Remove from heat, and slowly whisk in buttermilk.
Return mixture to heat, and bring to a boil, whisking constantly!
Pour mixture into a large mixing bowl.
Gradually add confectioners’ sugar and vanilla and almond extracts, beating at medium-high speed until smooth (about 1 minute).
Stir in pecans and use immediately, frosting will start to “set” and will get too thick to pour or spread.
Pour or spoon (I like to spoon) frosting over cake allowing it to run down the outside of cake.