This pound cake is like most I've made, with an extra healthy dose of brown sugar. One of the things that's nice about this recipe is that the ingredients are all very standard pantry items. If you need something to make without a trip to the store, this is it. The cake took at least 70 minutes of baking time, so plan accordingly. I used Baker's Joy on the pan, and normally that serves me very well. This go 'round there was one piece that stuck behind. I think it might be time for a new Bundt pan after 25 or so years.
The frosting is a twist one I've made several times for a family favorite cookie recipe. It's relatively foolproof, other than all the mix to get the powdered sugar lumps out. I didn't have dark brown sugar so I just used light brown instead. Dark brown sugar would no doubt have a bigger caramel flavor, but it worked just fine. The frosting of this cake could be a relatively simple pour over, but I was trying to rescue the shape of the cake with the piece that had stuck to the pan. I tried to use the frosting to stick the piece on, but it really doesn't work. My advice: leave the broken piece off, wait longer for the cake to cool before frosting, and don't use all the frosting or it will pool at the bottom. If you look closely at my picture, you'll see a frosting puddle at the bottom of the cake, and a rather oddly shaped cake. Better luck next time, I guess.
This cake was everything a pound cake should be--dense and moist, with a subtle caramel flavor. I walked right past 50 pieces of pie to get a slice and didn't regret it a bit.😁
Comments