Brown Sugar Pound Cake
1 hrs 20 min
- Pillsbury™ Baking Spray with Flour
- 2 1/4 cups firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup butter, softened
- 1/2 cup Crisco® All-Vegetable Shortening
- 2 teaspoons vanilla extract
- 5 large eggs
- 3 cups Martha White® All-Purpose Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup chopped pecans
- 1/4 cup butter
- 1/2 cup firmly packed light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
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.
NUTRITIONAL INFORMATION PER SERVING:
Serving Size (1 slice, 1/20 of cake), Calories 460 (Calories from Fat 200), Total Fat 22g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 80mg, Sodium 180mg, Total Carbohydrate 63g (Dietary Fiber 1g, Sugars 47g), Protein 5g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 6%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.