The calendar says that it isn’t even Halloween yet, but before you know it, it’ll be Thanksgiving. Can you believe it? It seems like Thanksgiving was just a couple weeks ago.
Thanksgiving is what I’ve been training for all year, people. I’ve been steadily increasing my carb consumption the last few months just for this moment. 😉 My plate will be 1/2 stuffing, 1/2 mashed potatoes, and then squeezed on top will be a bread roll of some kind.
Oh wait…what about the meat? Whoops.
Of course not included in that plate is the dessert. The dessert is a whole different plate, right? And sometimes you just want a lil’ something other than pie. So why not this pound cake? It’s tender, soft, and packed with more brown sugar than you can shake a stick at.
And the frosting…my goodness, the frosting! It’s creamy, rich, and if you like a LOT of frosting, this is the one for you. There’s enough left for you to lick the beaters…and maybe sneak a spoonful or two in the other room. Or not. Don’t sneak that frosting away to eat. Eat it right there in the kitchen, loud and proud. Don’t ever be ashamed that you love frosting to crazy levels. I have been known to take other people’s frosting when they think there’s “too much” on their cake. Too much frosting? What strange planet do you come from? 😉
And hey, speaking of the wonderful things to look forward to in November: the return of Gilmore Girls! Hey, you could make this cake for that too…and don’t forget the coffee…you know, for the words putting into sentences doing. 😉
(From a Brown Sugar Pound Cake recipe from All Cakes Considered by Melissa Gray)
- For cake:
- 2 sticks butter, at room temperature
- ½ cup shortening
- 2¼ cups light or dark brown sugar
- ½ cup sugar
- 5 eggs, at room temperature
- 3 cups all-purpose flour
- ½ tsp baking pouder
- 1 cup milk
- 2 tbsp vanilla
- 1 cup chopped pecans
- For frosting:
- 1 stick unsalted butter, at room temperature
- 1 8 oz package cream cheese, at room temperature
- 2 tsp vanilla extract
- 3¾ cups powdered sugar
- Preheat the oven to 350 degrees F. and make sure the rack is positioned in the middle of the oven.
- Line the bottom of a 10 inch tube pan with parchment and spray it and the sides with cooking spray. Set aside.
- Cut the butter and shortening into small gobs. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening on medium speed.
- Mix the two sugars in another bowl, then begin adding it to the creamed butter mixture ½ cup at a time. Beat 1-2 minutes between each addition.
- Add the eggs one at a time, beating 1-2 minutes between each addition.
- Meanwhile, mix the flour and baking powder in another bowl.
- Add the flour mixture and milk to the batter, alternating between the two. Add 1 cup of the flour mixture for every ⅓ cup milk, beating for 1 minute after each addition.
- After everything is incorporated, increase the speed to medium-high and beat for another minute.
- Lower the speed and add the vanilla, then lower the speed to its lowest setting and add the pecans.
- Pour the batter into the prepared pan and cook for 70 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 15 minutes, then remove from pan and allow to cool completely before frosting.
- To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until well incorporated.
- Add in the vanilla and blend.
- Add the powdered sugar ½ cup at a time, beating for 1-2 minutes between each addition. Beat until smooth.
- Frost the cake and serve.