TOP Reviews:
This cake was exceptional. I used a heaping measure of vanilla and sifted and spooned the flour lightly so the cake wouldn’t be too dense. Be sure to cream the butter and sugar till light and fluffy. I also added a dash of salt. I didn’t have heavy cream for the frosting so I used milk instead, and it was fine. My cake sank a little while it was cooling but it was fine. A definite keeper.
Very nice cake- lighter than most pound cakes in texture. I decided to make it in two loaf pans- and they were quite nice. I did not use the carmel glaze, but made a glaze of lemon juice and powdered sugar. Nice light flavor, I think you could add 1 tsp of your favorite extract. I greased and floured my pans (which still have a nice non stick finish)-and I had no problem getting the cake out. I let it cool 6-8 min
The taste was fine, but did it ever stick to the pan. I used flour and shortening and then sprayed it too. It still stuck. I will use an unfluted pan next time and wait 15 minutes before turning it out. Never had a cake to stick so much!!I tried it again and this time I used Baker’s Joy and a nonfluted pan. Success.
The cake was good, but I did make some adjustments based on the comments. I reduced the amount of flour, and the cake was still quite dense, but good! I also added 1 tsp of vanilla and should have added more . I also added a tsp of salt which could have been slightly increased to brighten the flavors. I enjoyed the cake and will make again, although I will probably skip the icing. it wasn’t needed and quite heavy. My family preferred the cake with fresh berries served on top.
Ingredients
2 Cups Brown Sugar
1/2 Cup Butter…
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Ingredients
2 Cups Brown Sugar
1/2 Cup Butter
1 teaspoon vanilla
2 Eggs
2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon salt
1 Cup Buttermilk
How to make it
Preheat oven to 350 degrees. Grease and flour (or line with parchment) two 9″ or three 6″ round pans.
Cream the butter and sugar with an electric mixer on medium until fluffy. Add vanilla, then add eggs one at a time, beating on low just until they are mixed in.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Starting with the flour mixture, add the flour and the buttermilk (alternating one then the other) into the sugar/egg mixture on low speed. When everything is mixed in, scrape down the bowl by hand.
Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Cool before frosting.
Caramel Icing:
1 1/2 cups Brown Sugar
1 Tablespoon flour
1/4 Cup butter (plus 2 tablespoons for later)
1/4 Cup Milk
1 teaspoon vanilla
In a small saucepan, mix together all ingredients except the vanilla and the extra 2 Tablespoons of butter. Heat over medium and bring to a boil. Stirring frequently to prevent burning, let the mixture boil for a good one minute. (I actually use a candy thermometer and let it reach 238 degrees, but if you don’t have one, just make sure you boil it for a good solid minute).
Take off the fire and add in the vanilla and the 2 Tablespoons butter. Cool the mixture, occasionally giving it a vigorous stir, until it is still warm (but not HOT) and has thickened enough to spread. Spread it over the cake, moving fairly quickly because it will set as it cools. It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.
Source : taste of home