Brown-Sugar Pound Cake
photo by lilsweetie
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 1⁄4 cups sifted all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 6 tablespoons heavy cream
- 1 1⁄2 teaspoons vanilla extract
- 1 cup unsalted butter, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 3⁄4 cups packed light brown sugar
- 4 large eggs, room temperature
- 1⁄2 cup pecans, toasted, finely chopped (about 2 oz.)
directions
- Heat oven to 350°F.
- Butter and flour 9x5x3-inch loaf pan.
- Sift flour, baking powder, and salt onto waxed paper. Combine cream and vanilla in measuring cup.
- Beat butter in mixer bowl on medium speed until creamy. Reduce speed and gradually crumble in brown sugar. Beat on medium speed until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, then beat until light and fluffy.
- Gently stir in flour in 4 additions, alternating with cream mixture, mixing just until smooth. Fold in pecans. Pour batter into prepared pan and smooth top.
- Bake on rack in lower third of oven until wooden pick inserted into center comes out clean, about 1-1/4 hours. Let cool in pan 10 minutes. Turn out onto rack to cool completely.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!