How To make Buttermilk Brown Sugar Pound Cake
2 1/2 c All-purpose flour
1 t Baking powder
1/2 ts Baking soda
1/8 ts Salt
1 c Unsalted butter, at room
-temperature (2 sticks) 2 c Firmly packed light brown
-sugar 3 Eggs
1 t Vanilla
1/4 ts Anise extract
1 c Buttermilk
Orange Marmalade (Optional) Grated rind of one orange -(Optional) 1/2 c Plumped currants *
* NOTE: To plump currants, cover with boiling water in a small cup and let stand for 10 minutes. Drain, Preheat the oven to Moderate (350F). Grease a 10-inch tube pan. Line the bottom with waxed paper. Grease and dust with flour, tapping out the excess. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Beat the butter and brown sugar in another large bowl for about 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the vanilla and anise extract. Reduce the mixer speed to the lowest setting; add one-third of the flour mixture, beating just until blended. Pour in 1/2 cup of the buttermilk, beating until just combined. Repeat with the remaining flour mixture and buttermilk, ending with the flour mixture. Fold in the orange rind and the drained currants. Spoon the batter into the prepared pan. Rotate the pan briskly to even and settle the batter. Bake for 60 to 65 minutes or until a wooden pick inserted in
the center comes out clean. Transfer the pan to a rack and cool for 30 minutes. Run a thin knife around the inside of the pan and the tube. Invert the cake onto the rack; remove the waxed paper. Re-invert the cake. While still warm, brush with orange marmalade and garnish with orange zest, if you wish. cool to room temperature. Slice into 24 thin slices and serve 2 slices per serving.
NOTE: The cake can be frozen airtight for up to one month.
How To make Buttermilk Brown Sugar Pound Cake's Videos
Brown Sugar Caramel Pound Cake Recipe | Mansa Queen
#mansaqueen #mansaqueenpoundcake
This Brown Sugar Caramel Pound Cake is a rich, moist and decadent cake that is full of flavor from the combination of brown sugar, toffee chips, and pecans.
Ingredients I used
3 sticks butter softened
2 cups light brown sugar, packed
1/2 cup granulated sugar
5 large eggs
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
8oz toffee chips (I use Heath)
1 cup chopped pecans
Caramel glaze
1 14 oz can sweetened condensed milk
1 cup brown sugar
3 tablespoons butter
1/4 tsp salt
1 teaspoon vanilla extract
1/4 tsp rum extract
Brown Sugar Pound Cake
This rich and comforting brown sugar pound cake is a staple in our family! We bring it to potlucks and neighborhood parties! Recipe at
How to make brown Sugar Pound Cake
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How to make a Brown Sugar Pound Cake
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Brown Sugar Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Brown Sugar Pound Cake.
Pound Cakes have a lovely golden brown crust, a soft and tender crumb, and a wonderfully buttery flavor. In the past I've always made my Pound Cakes using granulated white sugar. But for this recipe I decided to change that and use light brown sugar instead. I really liked the results. The brown sugar turns the Pound Cake a lovely honey brown color and provides a mild caramel flavor to the cake. Delicious on its own, but I couldn't resist covering the cake with a Broiled Pecan Frosting.
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SUBSCRIBE HERE: I really don't even have the words to explain how divine this brown sugar caramel pound cake it. SMH! Just picture a fluffy, moist, dense pound cake with the taste of vanilla, buttery caramel, and hits of salty sweet toffee. Finish off with one of the best and easiest caramel glazes I've ever had. Yeah. It's one of THOSE pound cakes.
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THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother's FAMOUS Recipe!
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Looking for THE BEST Southern Pound Cake Recipe? You've found it. This is a detailed step-by-step look at my grandmother's pound cake recipe. I spent many days in the kitchen with her during my childhood (and my adulthood) learning her recipes and this is the most iconic one. Everyone I've ever served this to has loved it, I'm so happy to honor my grandmother by sharing this recipe with you. I hope you love it!
RECIPE
3 cups sugar (this recipe also works with 2 cups sugar)
3 sticks butter (I use salted)
3 cups flour
1 cup milk (I use 2%)
6 eggs
3-4 tsp baking powder
1-2 tbsp lemon extract
1-2 tbsp vanilla extract
1 tsp salt
PRODUCTS
2 Piece Tube Pan -
1 Piece Tube Pan -
+ Sour Cream Pound Cake:
+ Cream Cheese Pound Cake:*
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