I have recently rediscovered the library. As in not only can you get books, but DVD's and CDs. But I am a book girl. And I borrowed the Agnes and Muriel Cookbook.
When I opened the book, it naturally opened to this recipe for Brown Sugar Pound Cake. I figured it is a sign from the universe to bake it. But also, I had earmarked another recipe for pound cake. The Gourmet Magazine Brown Butter Pound Cake.
Being the baking daredevil that I am, I decided to combine the two and see how it would taste.
Double Brown Pound Cake
1 stick of butter
3 cups of all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup butter flavored shortening
1 pound brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 cup milk
Take the butter and put it in a small skillet over medium low heat. Stir gently to melt evenly. The butter will begin to smell nutty and color to a light brown. Take it off the heat and put in a container and let solidify.
Preheat oven to 325 and grease a bundt pan.
Combine the flour, salt and baking powder together in a small bowl.
Cream the brown butter, butter flavored shortening, and sugars together. Cream them until you cannot feel sugar crystals between your fingers (this is a grandma trick).
Add the eggs one at a time over low speed on your mixer. Do not add the next egg until the first one is completely combined. Add the vanilla.
Alternate adding 1/3 of the flour mixture with 1/2 the milk to the butter mixture. This means you should start with and end with flour. Do not overmix this.
Pour into the bundt pan and bake for about 80 minutes in my oven.
Allow to cool in the pan for about 30 minutes.
Take it out and let cool completely on a rack.
To quote the toddler, "It's good."
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