Brown Sugar Pound Cake

senseicheryl's Note:

This recipe comes from the www.crisco.com website. It appears to be different from the others that are posted on Zaar plus the picture on the website looks scrumptious!

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 16

Yield: 1.0 10 inch ...

FOR THE CAKE

• 2 1/4 cups light brown sugar, firmly packed
• 1/2 cup granulated sugar
• 1 cup butter, softened
• 1/2 cup shortening
• 2 teaspoons vanilla extract
• 5 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 cup pecans, chopped

FOR THE GLAZE

• 1/4 cup butter
• 1/2 cup light brown sugar, firmly packed
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Directions:

1. HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
2. COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
3. BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
4. MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
5. REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

Reviews

[**Tinkerbell**]

Absolutely delicious! I made this after reading a post in Q&A about a pound cake cupcake recipe. I couldn't find a recipe for them here so I chose this recipe & adapted the cooking time for cupcakes (about 32 minutes to bake & the recipe made 24). The cakes themselves are so moist & flavorful. My family just went crazy for them! They won't have a domed top like we expect from a normal cupcake, but we usually turn pound cake over to serve anyway. I think these would be great served upside down & glazed or decorated with berries as individual plated deserts. I'll most definitely be making this one again in the traditional bundt pan. I did omit the pecans (as I didn't have enough on hand) but we really didn't miss them. Thanks for posting this recipe, Cheryl! UPDATE: Made this again this morning so I could try out another frosting recipe (Browned Butter Frosting) for a game of photo tag. This time I used my dark, non-stick springform bundt pan & should have cooked it a little less than I did but I just trimmed a bit off the top & frosted it. The inside was still moist & soft. Again, my family raved over the flavor. :)

[Fran #2]

I made this recipe for Easter for the first time and it wa a big hit. The family loved it and were fighting over who was going to take the rest home. I will definetley keep this one.