Grandma's Delightful Brown Sugar Pound Cake with Velvety Glaze
Experience the warmth of home-baked goodness with this classic Brown Sugar Pound Cake, lovingly passed down from my Grandma. This moist and tender cake is infused with rich brown sugar, creating a luscious flavor profile that pairs perfectly with the velvety brown sugar glaze drizzled atop. Each slice is a nostalgic reminder of family gatherings filled with laughter and love, making it an ideal dessert for any occasion. Whether enjoyed on its own or with a cup of tea, this cake is sure to become a cherished favorite in your home as it has in ours.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
shortening
1 cup (none)
butter
0.5 cup, softened (softened)
light brown sugar
1 lb box (firmly packed)
large eggs
5 (none)
all-purpose flour
3 cups (sifted)
salt
0.5 teaspoon (none)
baking powder
0.5 teaspoon (none)
evaporated milk
1 cup (none)
maple flavoring or vanilla extract
1 teaspoon (none)
butter (for glaze)
0.5 cup (none)
light brown sugar (for glaze)
1 cup (firmly packed)
evaporated milk (for glaze)
0.75 cup (none)
powdered sugar
3 cups (sifted)
vanilla extract (for glaze)
1 teaspoon (none)
Instructions
1
Preheat your oven to 300°F (150°C). Grease and flour a 12-cup bundt pan.
2
In a large mixing bowl, beat together the shortening, softened butter, and brown sugar at medium speed with an electric mixer for about 2 minutes, or until the mixture is creamy and well combined.
3
Add the eggs one at a time to the mixture, ensuring to beat well after each addition to incorporate fully.
4
In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. Gradually add this dry mixture alternately with the evaporated milk to the batter, starting and ending with the flour mixture. Mix until just combined. Stir in the maple flavoring or vanilla extract.
5
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
6
Bake in the preheated oven for 1 hour and 15 minutes, or until a long wooden pick inserted into the center comes out clean.
7
Once baked, allow the cake to cool in the pan on a wire rack for 15 minutes before carefully turning it out onto the wire rack to cool completely.
8
While the cake cools, prepare the Brown Sugar Glaze. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the brown sugar and cook for 1 minute.
9
Add the evaporated milk, powdered sugar, and vanilla extract to the saucepan. Whisk until creamy and smooth.
10
Pour the warm glaze over the cooled pound cake, allowing it to soak in. Let the cake stand for at least 30 minutes until the glaze has firmed up before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Grandma's Delightful Brown Sugar Pound Cake with Velvety Glaze
What are the primary flavors in this cake?
The cake is infused with rich light brown sugar and a hint of maple or vanilla flavoring.
How many eggs are needed for the batter?
The recipe requires 5 large eggs.
What is the recommended oven temperature?
The oven should be preheated to 300°F (150°C).
What type of pan should be used for baking?
You should use a 12-cup bundt pan that has been greased and floured.
How long does the pound cake need to bake?
The cake should bake for 1 hour and 15 minutes.
Can I substitute the maple flavoring?
Yes, you can use vanilla extract as an alternative to the maple flavoring.
How long should the cake cool in the pan?
Allow the cake to cool in the pan on a wire rack for 15 minutes before turning it out.
What are the ingredients for the velvety glaze?
The glaze is made from butter, light brown sugar, evaporated milk, powdered sugar, and vanilla extract.
Does the flour need to be sifted?
Yes, the recipe calls for 3 cups of sifted all-purpose flour.
Can I use white sugar instead of brown sugar in the cake?
The recipe specifically calls for a 1 lb box of light brown sugar to achieve the intended flavor.
How much butter is used in the cake batter?
The cake batter uses 0.5 cup of softened butter.
How much shortening is required for this recipe?
The recipe calls for 1 cup of shortening.
How should the eggs be added to the mixture?
Eggs should be added one at a time, beating well after each addition.
What kind of milk is used in the recipe?
Evaporated milk is used in both the cake batter and the glaze.
How do I know when the cake is done?
The cake is done when a long wooden pick inserted into the center comes out clean.
When should I apply the glaze to the cake?
Pour the warm glaze over the pound cake once the cake has cooled completely.
How long should the glazed cake sit before slicing?
The cake should stand for at least 30 minutes until the glaze has firmed up.
Is baking powder used in this pound cake?
Yes, the recipe uses 0.5 teaspoon of baking powder.
What speed should the mixer be set to when creaming fats and sugar?
Use a medium speed with an electric mixer for approximately 2 minutes.
How much light brown sugar is needed for the cake batter?
One 1 lb box of firmly packed light brown sugar is required.
How much salt is included in the recipe?
The recipe calls for 0.5 teaspoon of salt.
How much butter is needed specifically for the glaze?
The glaze requires 0.5 cup of butter.
How much powdered sugar is used in the glaze?
The glaze uses 3 cups of sifted powdered sugar.
How much evaporated milk is needed for the glaze?
You will need 0.75 cup of evaporated milk for the glaze.
What is the total amount of vanilla used if chosen as the flavoring?
One teaspoon is used in the cake and one teaspoon is used in the glaze.
How long do you cook the brown sugar and butter for the glaze?
Once the butter is melted, whisk in the brown sugar and cook for 1 minute.
How should the dry and wet ingredients be combined?
Gradually add the flour mixture alternately with the evaporated milk, starting and ending with the flour.
What is the texture of the cake?
The cake is described as moist and tender with a velvety glaze.
Is this a family recipe?
Yes, it is a classic recipe lovingly passed down from the creator's Grandma.