BROWN SUGAR POUND CAKE

By stepjo7269

Southern Living, July 2007, p. 97

Ingredients

• Brown Sugar Glaze:
• 1 C. shortening
• ½ C. butter, softened
• 1 (1 lb.) box light brown sugar
• 5 lg. eggs
• 3 C. all-purpose flour
• ½ tea. salt
• ½ tea. baking powder
• 1 C. evaporated milk
• 1 tea. maple flavoring or vanilla extract
• ●Beat shortening, butter, and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs 1 at a time, beating well after each addition.
• ●Combine flour, salt, and baking powder; add alternately with milk, beginning and ending with flour mixture.
• ●Stir in flavoring.
• ●Pour batter into a greased and floured 12-cup bundt pan.
• ●Bake at 300 degrees for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
• ●Cool completely on a wire rack.
• ●Pour warm Brown Sugar Glaze over cake.
• ●Let cake stand 30 minutes or until glaze is firm.
• Brown Sugar Glaze ( makes 2 cups)
• ½ C. butter
• 1 C. firmly packed brown sugar
• 1/4 C evaporated milk
• 3 C. powdered sugar, sifted
• 1 tea. vanilla extract
• Directions:
• ●Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
• ●Add milk, powdered sugar, and vanilla; whisk until creamy.
• ●Remove from heat, and pour immediately over cooled cake.

Preparation

Step 1

As above.