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A rich and decadent take on the traditional pound cake, moist and full of deep toffee flavors, topped with a killer brown sugar caramel icing
1. Butter a large Bundt pan and preheat the oven to 325 degrees F.
2. In a medium bowl, whisk flour, baking powder and 1/2 teaspoon of salt together to blend. Set aside.
3. In a glass measuring cup, combine the buttermilk and 1 teaspoon of vanilla. Set aside.
4. Using an electric mixer and a large bowl, beat 1 1/2 cups (3 sticks) of butter on high speed until fluffy. Add the dark brown sugar in three batches, combining well after each addition, then add the white sugar. Add the eggs, one by one, beating well after each addition.
5. Reduce the speed to low and add half of the flour mixture and then half of the buttermilk mixture, beating until the flour or liquids have disappeared before adding the next item. Repeat with remaining flour and buttermilk.
6. Spoon the batter into prepared pan and bake until the cake is nicely browned on the edges and a toothpick inserted into the center comes out clean, about an hour and 10 minutes.
7. Remove the pan from the oven and leave on wire rack to cool for 10-20 minutes. Then turn cake out onto a rack or plate, and, while still a little warm, cover with caramel glaze.
8. To make glaze, combine the 1 cup of light brown sugar and remaining 1/2 cup butter in a large saucepan over medium heat. Stir until the butter melts and blends with the brown sugar into a smooth sauce, 2 to 3 minutes. Add the evaporated milk and then let the icing come to a gentle boil. Stir well, remove from the heat, and add the powdered sugar, and the remaining 1 teaspoon of vanilla and 1/2 teaspoon of salt. Beat well with a mixer or spoon until the glaze is thick and smooth, 1 to 2 minutes. Spoon over still-warm cake at once.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!