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August 2, 2011
Brown Sugar Pound Cake
Traditional Cakes & Pies
Prep time:
18 minutesbaking time:
1 3/4 to 2 hours“To cool this cake, Grandma inverted the tube pan onto a long-necked soft drink bottle. I still recall how unusual it looked.”
Ingredients
Serves 16
- 1 1/2 cups (3 sticks) butter, softened
- 2 cups granulated sugar
- 1 cup firmly packed light brown sugar
- 3 cups cake flour
- 5 large eggs
- 1/4 cup dark rum, or 1/4 cup plus 1 teaspoon rum extract
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Directions
1
Preheat the oven to 325ºF. Grease and flour a tube pan.
2
Combine butter, granulated sugar and brown sugar in a large bowl. Beat with an electric mixer set at medium-high speed until light and fluffy.
3
Beat in the flour alternately with the eggs. Beat until fluffy, 2 to 3 minutes.
4
Add rum and vanilla extract and mix well. Fold in pecans. Spoon into prepared tube pan.
5
Bake cake until a toothpick inserted in center comes out clean, 13/4 to 2 hours. Cool in tube pan for 10 minutes. Transfer cake to a wire rack to cool completely.
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Grandma's Secret Trick
Grandma's Secret Trick
Since cake flour is softer and finer than all-purpose flour, it was Grandma's preference because it gave a finer texture to the pound cake. She sometimes made a substitute for cake flour by reducing the total amount of flour in the recipe by 1/2 cup and adding 1/2 cup cornstarch. Then she sifted the mixture before adding it to the batter.
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