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Brown Sugar Pound Cake

Recipe Introduction


This classic brown sugar pound cake is from the The Washington Cookbook, which benefits the Washington Opera.





List of Ingredients



• 3 1/2 cups all purpose flour
  
• 1/2 teaspoon baking powder
  
• 1 cup butter, softened
  
• 1/2 cup vegetable shortening
  
• 1 package (1 pound) plus 1 cup firmly packed brown sugar
  
• 5 eggs, at room temperature
  
• 1 cup milk
  
• Butter Pecan Frosting
  
• 1 cup chopped pecans
  
• 1/2 cup butter
  
• 2 cups confectioners' sugar
  
• milk
  






Instructions



1. Preheat oven to 325 degrees. Grease and lightly flour a 10-inch bundt pan.
   
   
2. Combine flour and baking powder.
   
   
3. Beat butter, shortening and sugar in a large bowl with electric mixer at medium speed until smooth. Beat in eggs, one at a time, until mixture is fluffy.
   
   
4. Add flour mixture, 1/3 at a time, alternately with milk just until blended. Pour batter into prepared pan.
   
   
5. Bake in preheated oven for 1 hour and 30 minutes, or until top springs back when lightly pressed with fingertips.
   
   
6. Cool cake in pan on wire rack for 15 minutes. Loosen around edge and tube with knife; invert cake on wire rack; shake gently; remove pan; cool cake completely.
   
   
7. Frost with Butter Pecan Frosting, if desired.
   
   
8. Butter Pecan Frosting: Brown 1 cup of pecans, chopped, in 1/2 cup butter in a heavy medium sized sauce pan. Let cool. Stir in 2 cups confections' sugar. Stir in enough milk so frosting is creamy.