What a beautiful smell in a kitchen this morning! A brown sugar pound cake is baking in the oven, yes, a pound cake! I love those. Simple to make, very heavy in flavor and most importantly full of BUTTER!
This recipe comes from my ever loving lady on the web, Paula Deen. I am a big fan of her recipes.
My pound cake here received some modification from the original recipe posted by Paula Deen. I decided to add sweet cherries, my preserved ginger, some walnuts and a pinch of salt.
The length of two hours of baking has to be respected here. A pound cake is heavy and needs that time to bond together.
Because I do not have a baking dish big enough to welcome the mix before baking it, I use an ordinary round oven dish, pour about 3/4 of the mix in it and I use my wonderful muffins cups for the remaining of the mix. That way, I get a huge cake and 6 little muffins one. By the way, try to get those muffins containers one, you know the ones that are silicone bakewares… oh bravo to the person that came out with this great idea, specially for muffins.
Brown sugar pound cake into muffins
No more greasing the cups, no more cleaning after (just a little), and they come out of the bakeware just like that, popping out. Those silicone bakewares come in various size and chape and are very cheap to buy. I got mine at regular WalMart, Dollarstore and so on.
Cake:
1 cup (2 sticks) butter, softened
1/2 cup shortening
1 16-ounce box dark brown sugar
1 cup granulated sugar
5 eggs
3 1/2 cups cake flour
1/2 teaspoon baking powder
1 cup milk
1 1/2 teaspoons pure vanilla extract
I add these ingredients to the list above:
1 cup of cut up sweet cherries
1 tablespoon of ginger preserve
1/2 cup of chopped walnuts
a small pinch of salt
Mixing everything together
I mix everything by hand here, starting with the blending of the sugars with the fat ingredients. The eggs were added one by one, mixing well between each of them. The rest of the ingredients were added as listed. A very simple cake to make. It does not need too much of a process here.
Oven 300F, baking 2 hours.
The addition of the ginger gives a ‘little something mysterious’ to the cake. The taste of the butter is out of this word. And as a bonus, this cake freezes very well.
A slice of goodness
