Friday, February 20, 2015

Cold Oven Brown Sugar Pound Cake

· 1 cup butter, softened
· ½ cup shortening
· 2 cups firmly packed light brown sugar
· 1 cup granulated sugar
· 6 large eggs
· 3 cups cake flour
· 1 teaspoon baking powder
· 1 cup canned evaporated milk
· 2 teaspoons vanilla extract
· 2 cups chopped toasted pecans

1. Do not preheat oven. Grease and dust with sugar a 10-inch tube pan.
2. Beat butter and shortening in a large bowl at medium speed with an electric mixer until creamy. Gradually add brown sugar and granulated sugar, beating at high speed for 5 to 7 minutes or until mixture is light and fluffy. Add eggs, 1 at a time, beating only until the yellow yolk disappears after each addition.
3. Sift together flour and baking powder in a medium bowl. Add to butter mixture in thirds, alternately with half of the milk, beginning and ending with flour mixture. Beat batter at low speed only until blended after each addition. Stir in vanilla and pecans. Pour batter into prepared pan.
4. Place pan in cold oven. Set oven temperature to 300 degrees.
5. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan and cool completely on a wire rack.

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