Hello, everybody! The Fresh Pioneer is back for the weekend (I know you missed me!!) and I'm not deterred in the slightest after that pie fail. I have another book I bought as a giveaway and decided I needed one, too.
I let Ana choose which cake she wanted to make and she chose Brown Sugar Pound Cake with glaze. Hm. Not what I would have picked, but I was game! Preheat the oven at 325F and mix together in a bowl and set aside:
3 cups flour
1/2 tsp baking powder
1/4 tsp salt
3 sticks butter
2 3/4 cups brown sugar
1/2 cup white sugar
1 tsp vanilla (eek, I'm almost out!)
1 cup milk
When the butter is fluffy, add the brown sugar 1/3 at a time, then all of the white sugar. When that's mixed, add the flour, but only half. When it's incorporated, add half the milk. This is like the dump cake recipe that needed to be alternated. When the flour and milk are in, pour into a greased bunt pan, or two greased loaf pans.
After about an hour and ten minutes, check to see if the top is spongy when touched, and a toothpick comes out clean.
Set it on a wire rack for 30 minutes, and then carefully invert.
This is his "I'm ready for cake" face.
(I have to say, this made A LOT of frosting/ glaze. Even my kids, who love frosting, barely made a dent in this. I may have to make cinnamon rolls on Sunday to use up some of this. So, maybe half the recipe? I think it would still be more than enough.)
Anyway, after the powdered sugar is added, stir or whip (I used an egg beater) to blend it until it lost some of its sheen and turned thick.
Isn't that sweet?
Mmm-hmmmm, we nibbled our cake and drank our coffee with pinkies outstretched while kids bumped into our knees and toddlers pulled at the table cloth. If we ignored the towering pile of dishes (strangely, he was really good at that) and the steaming stove, it was almost romantic!