Wednesday, March 23, 2011

Brown Sugar Pound Cake with Caramel Glaze

"First a howling blizzard woke us,
Then the rain came down to soak us,
And now before the eye can focus -
Crocus."  ~Lilja Rogers

Spring has sprung, and it feels like time for a little party here!  I can't help noticing how things are beginning to green up as rain beats upon our roof and windows, cleaning the earth.  Pretty soon little purple violets will be stretching towards the sky, fairly begging us to decorate a cake.  Enjoy this delicious pound cake, lovely anytime of the year, but especially in the springtime with a steaming cup of herbal tea...enjoy!

Brown Sugar Pound Cake with Caramel Glaze
from the LA Times
  • 3 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cups (3 sticks) butter, softened, plus additional for greasing the pan
  • 1 (1-pound) box dark brown sugar
  • 1/2 cup white sugar
  • 5 eggs
1. Heat the oven to 325 degrees. Grease and flour a 10-inch tube pan.
2. In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.
3. With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches, then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.
4. Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan and bake until the cake is nicely browned at the edges, springs back when lightly touched at the center and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.
5. Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze.
Caramel Glaze
  • 1/2 cup (1 stick) butter
  • 1 cup light brown sugar
  • 1/2 cup evaporated milk
  • 4 cups sifted powdered sugar
  • 1 teaspoon vanilla
1. In a large saucepan, place the butter and brown sugar over medium heat. Stir until the butter melts and blends with the brown sugar to a smooth sauce, 2 to 3 minutes.
2. Add the milk and let the icing come to a gentle boil. Stir well, remove from the heat and add the powdered sugar and vanilla. Beat well with a mixer, whisk or spoon until the glaze thickens and loses a little of its shine, 1 or 2 minutes.
3. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften.

Celebrate Spring!


  1. I love that little poem too...and your that looks so yummy! So, is it really spring there? Not here...yet! ;D

  2. Spring has sprung? Really?
    Purple tulips and violets?
    Pass the pound cake please, I may need to eat my way to Spring.

    It looks so delicious. I will give this one a try.

  3. Hi Gnee!

    Crocus are such a welcome sight, aren't they. I sure could go for a slice of that cake. YUM!


  4. Cute poem Gnee! The cake looks great, love the idea of decorating it with violets-Happy Spring:@)

  5. I've been missing you!
    I love caramel cake. Unfortunately, most recipes are for that four thousand layer cake which is way above my pay grade.

    I could make this. I can't wait to have a reason to try it. (I can't take the temptation of not having enough folks to share it with. )

  6. Nee, I felt my heart chug to a stop after the fourth..stick..of..butter! But,it is gorgeous! If this isn't a Sambo recipe, I don't know what is. XOXO

  7. Hi! Happy Spring! Snow here tonight :)!

    Beautiful flower and delicious recipe! 4 sticks of butter, for sure not low fat but I am sure yummy!

  8. Oh, WOW Looks SO pretty and SO delicious! Slowly catching up with my blog friends and SO happy to stop by!

  9. Hello~

    Stopping by from Crafty Soiree, your cake looks delish!! Would love for you to share this by linking to The Homespun Slate @ The Tattered Tag. It is a great new place to share & find delightful goodies. Happy to be a new follower. :)

    Drop by The Tattered Tag

  10. Yum! That looks amazing! Adding it to my Friday Favorites! Thanks for a great recipe.

  11. Yum! What a delicious way to welcome in Spring.

    I hope you'll stop by and share your recipe with my linky, Sweet Tooth Friday.

  12. You were featured today on Today's Top 20! Come say hey! :)


  13. Welcome Spring! This looks so delicious. I'm going to have to give this one a try.

  14. That looks delicious - I think it is the icing dripping off the cake that really gets my mouth watering.

  15. That pound cake looks amazing!

  16. WOW, That cake looks amazing! I Think I just found a new fav blog!!!!

  17. This sounds and looks wonderful!!
    Come visit me too :)

  18. Looks amazing! Definitely have it try it.

  19. This cake looks delicious! Thank you for sharing! I am a new follower of yours and I'd love if you'd follow back!!

    Kelli @

  20. this cake looks and sounds devine. probably going to make it this afternoon. just can't wait any longer to taste it.

  21. This looks so, so good! Wonderful job!!!

  22. I hope all is OK in your neck of the woods. Denise and I were just discussing the need for a new recipe idea a la GNEE.

  23. Okay, I made the "cake." It is absolutely delish. I didn't have a tube pan so I used my bundt pan. I found that there is a little too much batter and icing for "little ole bundt pan." I am so glad I found this blog and will definately be coming back. I'm a follower now.

  24. Gnee -- this looks soooo good. I love a brown sugar cake and this frosting looks just perfect for it. Joni

  25. This looks too good to be to be true!!

    This recipe would be PERFECT for my Foodie Friday linky party!! Please pop in Friday to link up!! rue!!


Thanks so much for leaving a comment. I read each and every one and they make me sing! renée


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