Brown-Sugar Pound Cake

Decadently rich and delicious! From Good Food Magazine, September 1986

• Ready In: 1 hr 45 mins
• Serves: 12

Ingredients

• 2 1⁄4 cups  sifted all-purpose flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 6  tablespoons heavy cream
• 1 1⁄2 teaspoons vanilla extract
• 1  cup unsalted butter, room temperature
• 2  tablespoons unsalted butter, room temperature
• 1 3⁄4 cups  packed light brown sugar
• 4  large eggs, room temperature
• 1⁄2 cup pecans, toasted, finely chopped (about 2 oz.)

Directions

1. Heat oven to 350°F.
2. Butter and flour 9x5x3-inch loaf pan.
3. Sift flour, baking powder, and salt onto waxed paper. Combine cream and vanilla in measuring cup.
4. Beat butter in mixer bowl on medium speed until creamy. Reduce speed and gradually crumble in brown sugar. Beat on medium speed until light and fluffy, about 3 minutes.
5. Beat in eggs, one at a time, then beat until light and fluffy.
6. Gently stir in flour in 4 additions, alternating with cream mixture, mixing just until smooth. Fold in pecans. Pour batter into prepared pan and smooth top.
7. Bake on rack in lower third of oven until wooden pick inserted into center comes out clean, about 1-1/4 hours. Let cool in pan 10 minutes. Turn out onto rack to cool completely.