So this cake was really conceived out of another cake. One of my absolute best companions since always has been doing combating malignancy since the previous summer. At 31 years old, she has malignant growth for the second time. We should not go into how I can't even on that one. Rather how about we talk about the way that this young lady is as yet one of the spunkiest, most remarkable ladies alive!

Shockingly, she lives around 4 hours from me so I haven't possessed the capacity to consider her to be frequently as I'd like. Anyway half a month prior her family was away, so I went to go through the end of the week with her. The main thing she'd been asking for a considerable length of time was a pound cake. For an individual who scarcely has a hunger and truly hasn't eaten numerous desserts, unfortunately she needed anything – not to mention a pound cake. Normally, I needed to come through for her.

Not having any pound cakes on the blog starting at yet, I went to the ace of pound cakes – my companion Jocelyn over at Grandbaby Cakes. My companion needed nothing to do with insane fun adaptations of pound cake (I was SO enticed to make the Cinnamon Roll Pound Cake in Jocelyn's cookbook), so I made her the Brown Sugar Pound Cake.


Also try our recipe : Old-Fashioned Lemon Bars #lemon #bars #dessert


  • 1 1/2 cups (336g) unsalted butter, room temperature
  • 2 cups (450g) light brown sugar, packed
  • 1 cup (207g) sugar
  • 5 large eggs
  • 3 cups (390g) all purpose flour
  • 1 tsp salt
  • 1 cup (240ml) Baileys Irish Cream
  • 2 tsp vanilla extract

  • 2 tbsp (28g) salted butter
  • 1/3 cup (75g) light brown sugar, packed
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp vanilla extract
  • 2 tsp corn syrup
  • 3/4 cup (86g) powdered sugar

  1. Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
  2. In a large mixer bowl, cream butter and both sugars together on medium speed until light and fluffy, for about 5 minutes.
  3. Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
  4. With the mixer on low, carefully add the flour and salt and mix until just combined.
  5. Add the Baileys and vanilla extract and mix until combined.
  6. Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
  7. Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature. Brush the top of the cake with Baileys, if desired.
  8. To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
  9. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
  10.  Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
  11. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out.
  12. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
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