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 Pound Cake - Party Dessert
A very moist delicious bundt cake filled with toffee bits, brown sugar and pecans, with tons of caramel flavor.
BROWN SUGAR POUND CAKE:
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OLD SCHOOL BROWN SUGAR BUTTERSCOTCH CARAMEL POUND CAKE (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
1 cup butter softened
1/2 cup butter-flavored shortening
2 cups light brown sugar packed
1 cup granulated sugar
5 eggs room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup heavy whipping cream
1 cup butterscotch chips(or toffee bits)(your choice)
FOR CARAMEL FROSTING
14 oz can sweetened condensed milk
1 cup light brown sugar packed
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup toffees bit for garnish
Instructions
Preheat oven to 325. F.
Generously grease and lightly flour bundt pan. Set aside.
In a large bowl, cream together butter and shortening.
Mix in brown sugar and white sugar.
Add eggs, one at a time, beating well after each egg.
Fold in vanilla extract. Set aside.
In a medium bowl, whisk together flour, baking powder and salt.
Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
Mix well until combined being sure to scrape down the sides of the bowl.
Fold in butterscotch pieces
Pour batter evenly into prepared bundt pan.
Shake the pan back and forth and up and down to even out batter and release air bubbles.
Bake on the middle rack for 1 hour and 10 minutes.
Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
When cake is completely cooled start making the caramel frosting.
In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
Keep stirring until bubbles begin to gently break on the surface.
Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
Remove from heat and stir in butter and vanilla.
Stir vigorously until butter is combined.
Sauce will begin to thicken up even more as it cools.
Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
Garnish the cake with toffee pieces if desired (highly recommended)
Let cake sit until frosting begins to harden.
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Brown Sugar Pound Cake | Brown Sugar Buttermilk
Brown Sugar Pound Cake Recipe | Caramel Cake | Brown Sugar Mud Cake
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 flavour. in the past I've always made my pound cakes using granulite sugar. I really liked the results. the brown sugar turns the pound cake a lovely honey brown colour and provides a mild caramel flavour to the cake.
delicious on its own, but I couldn't resist covering the cake with a broiled pecan frosting.
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#Brownsugarcake #cakerecipe #Caramelcake #ideascreative
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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Brown Sugar Pound Cake | How to make Brown Sugar Pound Cake #brownsugarpoundcake
Brown sugar pound cake is a southern pound cake made with light brown sugar,
a delicious brown sugar glaze and sprinkled with pecans.
Here's the printable recipe:
#brownsugarpoundcake
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Brown Sugar n' Cream Cheese Pound Cake Cooking Tutorial
This is a How to, Step by Step Dessert Preparation Video.
Ingredients as follows:
1 8oz Cream Cheese (softened)
1 stick/1/2 cup Unsalted Butter (softened)
1 1/2 granulated Sugar
1 cup packed Brown Sugar
5 large Eggs (room temperature)
3 cups all-purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Vanilla Extract
1 cup Buttermilk
Bake at 325 degrees (about 1 hour 15 minutes, please monitor)
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