Brown Sugar Pound Cake
From midgelet 14 years ago
- 90 minutes to make
- Serves 12
Carol Pelligrinelli about.comstates: This recipe for Brown Sugar Pound Cake is fabulous when served with a Caramel Rum Sauce. Made in a rose shaped bundt pan, read more about recipe below
Ingredients
- 1 cup butter, softened shopping list
- 2 cups dark brown sugar, firmly packed* shopping list
- 1 cup sugar shopping list
- 6 eggs shopping list
- 3 cups flour shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon baking powder shopping list
- 1 cup milk shopping list
- 2 teaspoons vanilla shopping list
- caramel Rum Sauce shopping list
- 1/2 cup whipping or heavy cream shopping list
- 1/2 cup butter shopping list
- 1/2 cup dark brown sugar shopping list
- 1/2 cup sugar shopping list
- 2 tablespoons light corn syrup shopping list
- 3 tablespoons dark rum shopping list
How to make it
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch tube pan**.
- Cream butter and sugars until light and fluffy.
- Add eggs, one at a time.
- Combine dry ingredients and add alternately with milk.
- Begin and end with flour mixture.
- Add vanilla.
- Fill prepared pan.
- Bake for 1 hour and 35-40 minutes or when toothpick comes out clean. C
- ool cake completely, then remove from pan.
- Drizzle*** Brown Sugar Pound Cake with slightly cooled Caramel Rum Sauce.
- The Rose pan only holds 10-cups.
- I put about 3 cups of batter in a prepared loaf pan. Also my baking time was considerably less that what this recipes dictates.
- ***Not only did I drizzle the Caramel Rum Sauce over my rose-shaped cake, but I brushed it over the sides for even coverage.
- Since my cake was in two pans, I put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake.
- To serve this Brown Sugar Pound Cake,
- I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds.
- Wonderful!
- Sauce:
- Combine all ingredients in heavy saucepan.
- Bring to a boil over medium heat, whisking occasionally.
- Cover and continue to boil for 1 minute to wash sugars from side of pan.
- Uncover and boil for 3 to 4 more minutes without stirring.
- Cool slightly before drizzling* over cake or ice cream.
People Who Like This Dish 5
- bostyn San Diego, CA
- lor Toronto, Canada
- chichimonkeyface Albany
- greekcook1 Atlantic City, NJ
- mbeards2 Omaha, NE
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Lovely Pound cake recipe Midge and it so deserves 5+++ forks ;)
lor
in Toronto loved it
-
thank you sharing, high five from me!
chichimonkeyface
in Albany loved it
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