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.
2 Cups Brown Sugar
1/2 Cup Butter
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