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Brown Sugar Cake with Pecan Glaze.
Recipe #1: Brown Sugar Cake with Pecan Glaze
This cake is rich, buttery, and loaded with brown sugar goodness. The pecan topping adds a perfect nutty crunch, and best of all—it travels like a pro.
Ingredients:
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½ C. shortening
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½ C. sugar
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2¾ C. brown sugar, packed, divided
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1¼ C. butter, softened, divided
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3 tsp. vanilla extract, divided
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5 eggs
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3 C. flour
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½ tsp. baking powder
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¼ tsp. salt
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1¼ C. milk, divided
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1¼ C. toasted, chopped pecans, divided
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2 C. powdered sugar, sifted
- DIRECTIONS
Preheat the oven to 350° . Spray a 10″ tube pan with cooking spray; set aside.
In a mixing bowl, beat the shortening, sugar, 2¼ cups brown sugar, 1 cup butter, and 2 teaspoons vanilla. Add the eggs, one at a time, beating well after each.
In a separate bowl, mix the flour, baking powder, and salt; add to the butter mixture alternately with 1 cup of the milk, beating well. Stir in 1 cup of the pecans; spread in the prepped pan.
Bake 1¼ hours or until a wooden skewer inserted in the center comes out clean, covering with foil the last 15 minutes to prevent overbrowning. Set on a cooling rack for 10 minutes, then remove the cake from the pan and set upright to cool completely.
Melt the remaining ¼ cup butter in a saucepan over medium-low heat. Add the remaining ½ cup brown sugar and cook 2 minutes, stirring constantly. Add the remaining ¼ cup milk and bring to a boil, stirring constantly. Remove from the heat and stir in the remaining 1 teaspoon vanilla. Whisk in the powdered sugar until smooth, and immediately spread over the cooled cake; quickly sprinkle with the remaining ¼ cup pecans, pressing to adhere.
Slice and serve.
