The Kitchen Door

I was all out of white sugar and I needed to make a cake for the midweek study. YAY!  I’m so happy I ran out of white sugar.  Plato said “Necessity is the mother of invention” and though I am not a philosopher I might add “Necessity makes a home cook run to the internet”.  I didn’t have white sugar but I had brown sugar so off to the interwebs I went in search of a “Brown Sugar Cake”.

Tada!  I found this one over at Jules Food.  It should be noted that she planned ahead and therefore took great photos of her cake.  I, on the other hand (as is often the case when I cook on “study” nights), remembered to snap a photo only as an afterthought and I didn’t get a good “slice photo” either because I had to slice them so thin (we had a big crowd) that the puny slices kept falling over.  When I make this again… and I will make this again… I’ll update with purty pictures.  :)

So… don’t judge the recipe based on my photographing ineptitude… judge the recipe based on the fact that the origin of this recipe is credited to Paula Deen.  Yup, it’s full of buttery goodness.  It’s rich, it’s all brown sugary pretty, it’s moist and it disappears quickly.

Brown Sugar Pecan Pound Cake

Serves 16

The Ingredients

• 1 1/2 c. butter, softened
• 2 1/2 c. dark brown sugar packed well
• 1/2 c. sugar
• 5 large eggs
• 3 c. all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 c. heavy whipping cream
• 1 c. chopped pecans

The Instructions

Preheat oven to 325 degrees.

Grease and flour a 12-15c cup bundt fluted bundt pan.

In a large bowl, beat butter and sugars at med. speed with an electric mixer until fluffy; add eggs one at a time, beating well after each addition.

In a med. bowl, combine flour, baking powder, and salt; gradually add to butter mixture, alternating with cream. Begin and end with flour mixture.

Stir in pecans and pour into prepared pan.

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes or until wooden pick comes out clean (note, my cake took 1 hour and 45 minutes to bake), you might need to cover cake with an aluminum tent to prevent over browning.

Allow cake to cool in pan for 10 min; remove from pan and let cool completely on wire rack.

By: The Kitchen Door

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