SPICED BROWN SUGAR POUND CAKE
Today is a beautiful day and I will guide you a snack that is very attractive for families and relatives.I decided to bake a tall pie with a hole inside. Recently I bought a new form for making this kind of pies.
I remember how back in my childhood my mother used sorrel in her recipes and added it to pies as a filling. These are amazing memories ..
How does this cake turn out? Very good. So the fact that I'm thinking of myself ... hmm this tastes like pumpkin pie but i can not believe there's no pumpkin in it, let me have another part (and one) to make sure I really taste what I tasted.
I made this cake to share with my neighbors. Because community + support starts in your own neighborhood!
Flour meets the mixture.
Same with sour cream!
Hey, batter batter!
Batter goes in a bundt pan!
Bundt gets baked!
Bundt gets inverted!
Glaze is made!
Cake is glazed!
Communities are built with food.
This one will definitely inspire action. Promise!
- 1 1/2 cups unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 cup sour cream, at room temperature
- 1 tablespoon plus 1 teaspoon vanilla extract
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup confectioner’s sugar
- 1 tablespoon molasses
- 2 tablespoons rum
- Preheat the oven to 325F. Spray a 10 cup bundt pan with nonstick cooking spray.
Place the butter, brown sugar, sand sugar, and salt in the bowl of the vertical mixer with the whisk and mix it at high speed until light and smooth, about 5 minutes. Add each egg and mix well until well combined. Slow the mixer to the lowest speed and carefully add flour over a 1-cup period. Add sour cream and 1 tablespoon vanilla. Mix in cinnamon, nutmeg, ginger and cloves until combined.
Pour the flour into a prepared pan and bake until a toothpick in the center comes out moist, but mostly clean, about 65-75 minutes.
Cool for 10 minutes and then reverse to the cooler and cool to room temperature.
In a small bowl, beat the sugar, sugar, rum, and 1 teaspoon of the confectionery until smooth and pleasant. Drizzle on bread and serve.
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