This recipe came from the same place I got the flawed biscotti recipe from.
I'm beginning to suspect that someone purposely wrote errors into the recipes for this particular show. Hm.
This was my second attempt.
I want to stress the importance of following the recipe to the letter. Any error in the creation of the batter, anything out of order and I can't guarantee it'll turn out right. Also, I had Ray haul out my standing mixer because you have to whip the butter, vanilla and sugars until really fluffy and that takes time. Besides it frees your hands to do other things in the meantime.
It's rich, it's decadent, it's a show-stopper
Brown Sugar Pound Cake
1 cup unsalted butter, room temperature
2 cups brown sugar
1 cup granulated sugar
2 tsp vanilla extract
6 egg, room temperature
3 cups pastry flour
1/2 tsp salt
1 cup sour cream
1/4 tsp baking soda
6 tbsp icing sugar
2 tbsp browned and strained butter
1 tbsp water
1 tsp vanilla
Preheat oven to 275 F. Grease and flour a bundt pan.
In a mixer fitted with the paddle attachment (or with an electric mixer), cream butter, sugars and vanilla on high speed until light and fluffy, scraping down sides often. Add eggs one at a time, beating after each addition.
Sift together flour and salt.
In a separate bowl combine sour cream and baking soda. Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour. Scrape cake batter into bundt pan.
Bake for 20 minutes at 275 F, then turn up oven to 325 F and bake for an additional 70-80 minutes or until a tester inserted in the centre of the cake comes out clear.
Stir together icing sugar with browned and strained butter, water and vanilla.
Ice cake after it has cooled by drizzling icing over top of cake.
« Okay, that's it.