How To make Brown Sugar Cake
2 c Brown sugar; packed
1 3/4 c Flour; sifted
2 ts Cinnamon
2 ts Ground ginger
1 ts Ground cardamom
1 ts Ground cloves
1 ts Baking soda
1/4 ts Salt
2 Eggs
3/4 c Buttermilk (*)
1/2 c Butter; melted
1 c Pecans; chopped
BUTTERSCOTCH GLAZE:
1/4 c Butter
1/4 c Brown sugar
2 tb Milk
1 c Powdered sugar
1 ts Vanilla or rum extract
Preheat oven to 325F. Grease and flour 9-cup tube (Bundt) pan. In large bowl combine dry ingredients. Add buttermilk, eggs and melted butter. Beat well. Add nuts if desired. Pour into prepared pan. Bake for 50 minutes or until tests done. Cool in pan 10 to 15 minutes. Turn out onto wire rack or plate. Cool. Top with Butterscotch Glaze. (*) I used 4 Tbsp. buttermilk powder, added with the dry ingredients. Then I added 3/4 C. water where the buttermilk is to be added. GLAZE: In sauce pan, combine butter, brown sugar and milk. Bring to full boil, add sugar and extract. Beat until smooth. Add more milk to make a good consistency for drizzling if necessary.
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Light Brown Sugar Cake Recipe || How To Bake Very Moist Cake with Brown Sugar
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黑糖糕 Brown Sugar Cake
Q彈綿密的黑糖糕,甜而不膩,冷熱兩種吃法更是品嚐到雙重風味及口感!
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How to make Yogurt brown sugar cake | Food From Portugal
This cake will sweeten your day! It’s a very delicious cake with the fusion of the amazing cocoa and orange flavors that combine great together. Get the recipe here:
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How to make a brown sugar pound cake
How to make a brown sugar pound cake
Brown Sugar Pound Cake Recipe:
3 eggs room temperature
3 tablespoons (45 grams) milk, at room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
1 1/4 cups (150 grams) flour
1 teaspoon (4 grams) baking powder
1/4 teaspoon (1 gram) salt
1/2 cup light brown sugar (firmly packed)
1/4 cup castor sugar
3/4 cup (170 grams) butter, at room temperature
Brown Sugar Pound Cake: Preheat your oven to (180 degrees C) and place the oven rack in the center of the oven. Grease a 9x5 loaf tin .
In another bowl add your flour and baking powder keep aside
Cream the butter and sugar till fluffy, add the eggs one by one mixing after each addition .
Add the flour in three additions and alternate between the milk and flour till fully incorporated do not over mix .
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 cake tester or toothpick inserted into the center of the cake comes out clean. (The cake will crack down the center... that is a happy crack ) If it is browning to fast lightly cover with a greased foil.
Remove the cake from the oven and allow to cool and tip out .
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No-Knead Cherry & Chocolate Brioche Recipe
Brioche is one of my favourite doughs to work with. It is extremely simple to make and it’s super versatile and that is why I keep coming back to it. The brioche playlist on my channel is full of different recipes savoury and sweet. Sweet ones are usually the more popular ones, so I decided to make this cherry and chocolate filled loaf.
I saw a similar recipe on the King Arthur Baking website and thought I could adapt it to my style and turn it into a nice sliceable loaf. Once again, my USA Pan Pullman tin came in handy. It’s been used quite a lot in the last few months and for good reason. It is one of my favourite pieces of baking equipment. You can use a regular 2lb (900g) tin for this recipe.
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