Comments on: Brown Sugar Pound Cake http://leitesculinaria.com/2316/recipes-brown-sugar-pound-cake.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Wed, 23 May 2012 20:16:01 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Larry Noak http://leitesculinaria.com/2316/recipes-brown-sugar-pound-cake.html#comment-27514 Larry Noak Mon, 24 Jan 2011 23:20:05 +0000 http://leitesculinaria.com/wordpress/?p=2316#comment-27514 I checked out <em>Southern Cakes</em> from The Cincinnati Public Library. It is a wonderful cookbook, and this cake and the glaze are STELLAR! I checked out Southern Cakes from The Cincinnati Public Library. It is a wonderful cookbook, and this cake and the glaze are STELLAR!

]]> By: Beth Price, LC Director of Recipe Testing http://leitesculinaria.com/2316/recipes-brown-sugar-pound-cake.html#comment-25461 Beth Price, LC Director of Recipe Testing Tue, 04 Jan 2011 20:38:28 +0000 http://leitesculinaria.com/wordpress/?p=2316#comment-25461 Hi, Rebecca. Convection ovens and cakes can sometimes get a little tricky. There are numerous articles on the web about conversion times and temperatures. If you have the ability to set your oven on a non-convection setting, you might get better results. Extra glaze? Wow, I never seem to have problem--perhaps because I am sampling too much! Beth Hi, Rebecca. Convection ovens and cakes can sometimes get a little tricky. There are numerous articles on the web about conversion times and temperatures. If you have the ability to set your oven on a non-convection setting, you might get better results.

Extra glaze? Wow, I never seem to have problem–perhaps because I am sampling too much!

Beth

]]> By: Rebecca http://leitesculinaria.com/2316/recipes-brown-sugar-pound-cake.html#comment-25454 Rebecca Tue, 04 Jan 2011 17:30:03 +0000 http://leitesculinaria.com/wordpress/?p=2316#comment-25454 Outstanding. The baking time was much longer than stated, even in my new convection oven, and the glaze makes about twice what you need. Outstanding. The baking time was much longer than stated, even in my new convection oven, and the glaze makes about twice what you need.

]]> By: Testers' Choice http://leitesculinaria.com/2316/recipes-brown-sugar-pound-cake.html#comment-6645 Testers' Choice Mon, 02 Jul 2007 01:00:55 +0000 http://leitesculinaria.com/wordpress/?p=2316#comment-6645 [J. Hutchinson] It's like a praline in the body of a cake. The buttery and nutty crust that formed on the outside of the cake was almost crunchy, while the texture on the inside was smooth, dense, and moist like a good pound cake should be. If you want to take this cake right over the top, serve it with buttered pecan ice cream while it's still a little warm. This recipe is an easy and delectable twist on the venerable pound cake. [J. Hutchinson] It’s like a praline in the body of a cake. The buttery and nutty crust that formed on the outside of the cake was almost crunchy, while the texture on the inside was smooth, dense, and moist like a good pound cake should be. If you want to take this cake right over the top, serve it with buttered pecan ice cream while it’s still a little warm. This recipe is an easy and delectable twist on the venerable pound cake.

]]> By: Testers' Choice http://leitesculinaria.com/2316/recipes-brown-sugar-pound-cake.html#comment-6644 Testers' Choice Tue, 30 Nov 1999 05:00:00 +0000 http://leitesculinaria.com/wordpress/?p=2316#comment-6644 [Jeremy Schweitzer] I served this cake to six friends after a light meal. I served it plain, since I didn't make the caramel glaze. Everyone liked it. The texture was dense, and it was sweet without being overwhelmingly so. My only issue is that the servings as stated must be huge. Two of my friends had seconds and then I brought the leftovers to work the next day to get finished off (not everyone was there, but that still meant about five people had a slice). Overall, this was very simple to make and used only ingredients that I almost always have on hand. This will probably land in my "in case of emergency" recipe stash. [Jeremy Schweitzer] I served this cake to six friends after a light meal. I served it plain, since I didn’t make the caramel glaze. Everyone liked it. The texture was dense, and it was sweet without being overwhelmingly so. My only issue is that the servings as stated must be huge. Two of my friends had seconds and then I brought the leftovers to work the next day to get finished off (not everyone was there, but that still meant about five people had a slice). Overall, this was very simple to make and used only ingredients that I almost always have on hand. This will probably land in my “in case of emergency” recipe stash.

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