This is a Mother’s Day recipe from Deborah Kelley of Baltimore Maryland. She enjoys cooking with her daughters. We think this recipe for Brown Sugar Pound Cake is great year round.
1. 1 Cup ( sticks) softened butter
2. 3 Cups. Sifted all-purpose flour
3. ½ Cup Shortening
4. ½ Tsp. Baking Powder
5. 1 lb. Light Brown Sugar
6. ¼ Tsp. Salt
7. 1 Cup Sugar
8. 1 Cup Milk
9. 5 eggs
10. 1 Cup Chopped Pecans (Optional)
11. 2 Tsp. Vanilla
Grease and flour a 10 inch tube pan and set aside. Cream butter, shortening, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla. Sift together the dry ingredients and add alternately with milk to the creamed mixture beginning and ending with the dry ingredients. Fold in nuts and spoon batter into the prepared pan. Bake at 350 degrees for 1 hour and 10 minutes or until a knife inserted in the center comes out clean. Cool in pan 10 minutes. Turn onto a wire rack and cool completely. Drizzle with caramel glaze.
Caramel Glaze Recipe
- ¼ Cup Butter (1/2 stick)
- ½ Cup Firmly packed brown sugar
- ¼ Cup Milk
- 2 Cups of sifted confections sugar
- 1 Tsp. Vanilla
Melt butter in a pan over medium heat. Stir in brown sugar; cook two minutes stirring constantly. Add milk and continue to cooking until mixture boils, still stirring constantly. Remove from heat and gradually stir in powdered sugar. Add vanilla blending well.
**Drizzle over the cake. EAT AND ENJOY!**