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Brown Sugar Pound Cake:
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven.
Butter, or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8
cm) loaf pan. Line the bottom of the pan with parchment paper and butter or
spray the paper.
In a bowl, whisk the eggs, and then whisk in the milk and vanilla extract.
In the bowl of
your electric
stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt,
and brown sugar, and beat,
on low speed, until well mixed (about 30 seconds). Cut the butter into pieces and
add to the dry ingredients, along with half of
the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to
medium and beat for one minute to develop the
cake's structure. Scrape down the sides
and bottom of the bowl as needed. Add the remaining egg mixture, in two
additions, beating well after each addition (about 30 seconds) to incorporate the egg
and strengthen the cake's structure.
Pour the batter into the prepared pan and smooth the top with an offset
spatula or the back of a spoon. Bake for about 50
to 60 minutes or until the cake is golden brown and a toothpick inserted
into the center of the cake comes out clean. (The cake will crack down the
center.) Rotate your loaf pan about halfway
through baking. If you find the cake
browning too much as it bakes, cover with a piece of lightly buttered foil.
Remove the
cake from the oven and place on a wire rack to cool while you make your
Frosting.
Broiled Pecan
Frosting: In a bowl, beat the
butter, sugar, vanilla extract and cream until incorporated and slightly thick.
Stir in the pecans. Spread the Frosting on the top of the warm cake. Place about
6 inches (15 cm) under the oven's broiler until brown and bubbly (1 to 2
minutes). Watch carefully as it can burn very easily. Then place the cake on a
wire rack and let it cool completely before removing from pan.
The Pound Cake can be covered and stored for several days at room temperature,
for about one week when refrigerated, or it can be frozen for a couple of
months.
Makes one loaf.
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