Ingredientes para Brown Sugar Pound Cake With Brown Sugar Glaze
- 1/2 cup shortening
- 1/4 cup unsalted butter (for glaze)
- Light Brown Sugar
- 4 large eggs
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- Evaporated Milk
- Maple Flavoring
- 1 cup powdered sugar (for glaze)
- Vanilla Extract
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Cómo preparar Brown Sugar Pound Cake With Brown Sugar Glaze
- Preheat oven to 300°F (150°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, and 1/2 cup shortening using an electric mixer on medium speed for 2 minutes, until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the flour mixture. Mix until just combined.
- Stir in 1 teaspoon vanilla extract (or other desired flavoring).
- Pour batter into the prepared bundt pan.
- Bake for 75-80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze:
- In a medium saucepan over medium heat, melt 1/4 cup unsalted butter.
- Whisk in 1 cup packed light brown sugar and cook for 1 minute.
- Stir in 1/4 cup milk, 1 cup powdered sugar, and 1 teaspoon vanilla extract.
- Whisk until smooth and creamy. Remove from heat.
- Once the cake is completely cool, pour the warm glaze over the top, allowing it to drizzle down the sides.
- Let the cake stand for at least 30 minutes, or until the glaze is set, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
336g
Fat
81g
Carbs
37g
