Texasbrownsugarpoundcake Recipes

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BROWN SUGAR POUND CAKE



Brown Sugar Pound Cake image

This recipe comes from the www.crisco.com website. It appears to be different from the others that are posted on Zaar plus the picture on the website looks scrumptious!

Provided by senseicheryl

Categories     Dessert

Time 1h25m

Yield 1 10 inch tube pan, 16 serving(s)

Number Of Ingredients 16

2 1/4 cups light brown sugar, firmly packed
1/2 cup granulated sugar
1 cup butter, softened
1/2 cup shortening
2 teaspoons vanilla extract
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 cup pecans, chopped
1/4 cup butter
1/2 cup light brown sugar, firmly packed
1/4 cup milk
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  • COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
  • BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
  • MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
  • REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

BROWN SUGAR POUND CAKE



Brown Sugar Pound Cake image

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups unsalted butter, softened
2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
GLAZE:
3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

Nutrition Facts : Calories 473 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

BROWN SUGAR POUND CAKE I



Brown Sugar Pound Cake I image

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Provided by ARVILLALAR

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 9

2 cups light brown sugar
1 cup white sugar
1 ½ cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking powder
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 468.7 calories, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g

OLD-FASHIONED BROWN SUGAR CAKE



Old-Fashioned Brown Sugar Cake image

Not sure where this cake recipe came from, my mom passed it to me many years ago. We use it as a great holiday favorite but I usually sneak it in a couple times a year. It's a great treat to bring to a party or work. The brown sugar and almond extract give it a distinctive taste.

Provided by kinapela

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package light brown sugar
2 sticks butter, at room temperature
3 eggs
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
  • Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in eggs one at a time until well blended.
  • Whisk flour, baking soda, and salt together in a separate bowl. Stir vanilla extract and almond extract into buttermilk. Add flour and buttermilk mixtures alternately to the creamed butter mixture, beating well between additions.
  • Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 57.6 g, Cholesterol 88 mg, Fat 17 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 10.3 g, Sodium 360.7 mg, Sugar 37.4 g

BROWN SUGAR CAKE



Brown Sugar Cake image

I can remember my mom making this cake more than 30 years ago. It's still a great dessert for special occasions today.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4-6 servings.

Number Of Ingredients 23

1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup sugar
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup whole milk
1/2 cup miniature semisweet chocolate chips
CREAMY NUT FILLING:
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1/4 cup whole milk
1/4 cup chopped walnuts
1 tablespoon butter
1 teaspoon vanilla extract
GLAZE:
1/4 cup miniature semisweet chocolate chips
1 tablespoon butter
1-1/2 teaspoons light corn syrup

Steps:

  • In a bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely., Meanwhile, for filling, combine brown sugar and flour in a small saucepan; stir in milk. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the hear; stir in nuts, butter and vanilla; cool completely., Cut cake widthwise in half. Place one layer on a serving plate. Spread with filling; top with other layer. In a microwave or small saucepan, melt chocolate chips and butter with corn syrup, stirring until smooth. Cool slightly and drizzle over top of cake.

Nutrition Facts :

TEXAS SHEET CAKE BROWNIES RECIPE (FAMILY FAVORITE)



Texas Sheet Cake Brownies Recipe (Family Favorite) image

This recipe for Texas Sheet Cake Brownies has been in our family for years. Our grandma's simple recipe is the best one out there!

Provided by Camille Beckstrand

Categories     Dessert

Time 38m

Number Of Ingredients 15

2 cups flour
2 cups sugar
1/2 cup butter
1/2 cup shortening
1 cup water
1/4 cup cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter
2 Tablespoons cocoa
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • In a large mixing bowl, combine the flour and the sugar.
  • In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling.
  • Pour boiling mixture over the flour and sugar in the bowl.
  • Add the buttermilk, eggs, baking soda, and vanilla. Mix well using a wooden spoon or high speed on an electric mixer.
  • Pour into a well greased cookie sheet (17 1/2 x 11 inch) pan.
  • Bake at 400 degrees for 15-18 minutes or until brownies test done in center.
  • While brownies bake, prepare the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat to boiling and stirring constantly.
  • Mix in the powdered sugar and vanilla until frosting is smooth (you may have to whisk it).
  • Pour warm frosting over brownies as soon as you take them out of the oven. Let cool and cut into 40 bars.

TEXAS BROWN SUGAR POUND CAKE



Texas Brown Sugar Pound Cake image

This recipe was printed in our local newspaper recently. It is sooooooo good. Be sure to toast the pecans early in the day so you can put the cake into a cold oven.

Provided by Chris70

Categories     Dessert

Time 1h50m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 cup butter, softened
1/2 cup Crisco shortening
2 cups brown sugar, firmly packed
1 cup granulated sugar
6 large eggs, divided
3 cups flour
1 teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla extract
2 cups pecans, toasted, chopped (very important to toast them)

Steps:

  • Beat butter and shortening with electric mixer until creamy.
  • Gradually add brown sugar and granulated sugar, beating until light and fluffy.
  • Add eggs, one at a time, beating just until the yellow yolk disappears.
  • Sift together flour and baking powder.
  • Add alternately with the evaporated milk, beginning and ending with the flour mixture.
  • Beat batter at low speed just until blended after each addition.
  • Stir in vanilla and pecans.
  • Pour batter into greased and floured 12-cup tube or Bundt pan.
  • Place pan in cold oven.
  • Set oven to 300 degrees Fahrenheit.
  • Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until toothpick inserted into middle comes out clean.
  • Cool 10 to 15 minutes.
  • Remove from pan and cool completely on wire rack.

Nutrition Facts : Calories 864.3, Fat 49.6, SaturatedFat 17.7, Cholesterol 183, Sodium 253.8, Carbohydrate 97.5, Fiber 3.1, Sugar 63.6, Protein 11.6

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