Brown Sugar Pound Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
18
ingredients
- 1 cup unsalted butter, at room temperature
- 1⁄2 cup shortening
- 1 lb brown sugar, about 2-1/4 cups
- 1⁄2 cup granulated sugar
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1 cup milk
- 2 tablespoons vanilla extract
- 1⁄2 cup unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 2 teaspoons vanilla extract
- 16 ounces confectioners' sugar, sifted
directions
- For the cake: Preheat the oven to 350 degrees, with the rack in the middle. Line the bottom of a 10-inch tube pan with parchment and coat the pan and paper with nonstick spray.
- Cut the butter and shortening into thick slices and add to an electric mixer fitted with the paddle attachment. Cream for 3 or 4 minutes on medium speed, then add the sugars, 1/2 cup at a time, beating 1 to 2 minutes between each addition. Add the eggs one at a time, and beat 1 to 2 minutes between each addition.
- Whisk the flour and baking powder together. With the mixer on low speed, add the flour mixture and milk, alternately, to the batter, in 3 additions. Raise speed and mix for an additional minute. Lower speed again, add the vanilla, and beat another minute.
- Scrape batter into the prepared tube pan. Bake for 70 minutes, or until a skewer inserted close to the center withdraws clean. Cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before frosting.
- For frosting: Wash the mixing bowl and paddle, then re-attach to the mixer. Cream the butter and cream cheese on medium speed until light and creamy, then add the vanilla. Add the powdered sugar 1/2 cup at a time, beating until smooth after each addition. When cake is completely cool, frost.
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RECIPE SUBMITTED BY
annh53182
Union Grove, 89