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Brown Sugar Pound Cake with Caramel Glaze

Source of Recipe


From "Southern Cakes" by Nancie McDermott



List of Ingredients



• -- For the Cake --
  
• 3 cups all-purpose flour
  
• ½ tsp baking powder
  
• ¼ tsp salt
  
• 1 tsp vanilla extract
  
• 1 cup milk
  
• 1½ cups butter, softened
  
• One 1-pound box dark brown sugar (about 2¾ cups)
  
• ½ cup white granulated sugar
  
• 5 eggs
  
• .
  
• -- For the Caramel Glaze --
  
• ½ cup butter
  
• 1 cup light brown sugar
  
• ½ cup evaporated milk
  
• 4 cups sifted confectioners' sugar
  
• 1 tsp vanilla extract
  






Instructions



1. Make the cake:
   Heat the oven to 325° F. Grease and flour a 10-inch tube pan or two 9- x 5-inch loaf pans.
   Combine the flour, baking powder and salt in a medium bowl and stir with a fork to mix well. Stir the vanilla into the milk and set aside. In a large bowl, beat the butter with a mixer at high speed until light and fluffy. Add the brown sugar in three batches, and then add all of the white sugar, beating well after each addition. Add half the flour and then half the milk, beating at low speed only until the flour or milk disappears into the batter. Add in the rest of the flour and then the remaining milk, in the same way.
   
   
2. Quickly scrape the batter into the prepared pan, and bake at 325° for 1 hour and 10 minutes (55 to 60 minutes for loaf pans), or until the cake is nicely browned at the edges, springs back when touched lightly at the center, and a wooden skewer inserted in the center comes out clean. Cool the cake in the pan on a wire rack or a folded kitchen towel for 25 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or a plate to cool completely, top side up.
   
   
3. Make the caramel glaze:
   Combine the butter and brown sugar in a medium saucepan. Stir over medium heat until the butter melts and blends with the brown sugar to make a smooth sauce, 2 to 3 minutes. Add the milk, and let the icing come to a gentle boil. Stir well, remove from the heat, and add the sifted confectioners' sugar and the vanilla. Beat well with a mixer, whisk, or spoon for 1 to 2 minutes, until the glaze thickens and loses a little of its shine. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.
   
   Serves 6 to 8