Monday, November 4, 2013

Carmel Pecan Pound Cake


1 cup butter
2 1/2 cups brown sugar
3/4 cup sugar
5 eggs
1 1/2 cups chopped pecans
1 cup whole milk
1/2 teaspoon salt
1 teaspoon baking powder
3 cups flour
2 /12 teaspoons vanilla

1 stick butter
1 cup brown sugar
1/2 cup milk

1. Preheat oven to 325 degrees. In electric mixer, cream together butter and sugars until fluffy. Add eggs one at a time until completely incorporated. Mix in vanilla. 
2. Mix together flour, baking powder, and salt. 
3. Add to creamed mixture to flour mixture. Mix in milk slowly. Beat on low until completely combined.
4. Pour into greased pound cake pan. Bake for about 1 1/2 hours. Stick toothpick into cake to make sure it is baked through. Let cool for 10 minutes. 
5.  To make carmel glaze: combine butter, sugar and milk over medium heat. Bring to boil stirring constantly. Let cool then drizzle over pound cake.