Brown Sugar Pound Cake

For the Pound Cake

Grease and flour 2 9x5-inch loaf pans.

Beat

Place the butter and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy.Gradually add the sugars and beat until light and fluffy. Add the eggs, 1 at a time, beating after each addition, just until incorporated.

Sift

In a large bowl, sift the flour, baking powder, and salt together.

Mix

In a small measuring cup, mix the milk and vanilla together.

Add the flour to the butter/sugar mixture alternately with the milk/vanilla mixture. Begin and end with the flour mixture.

Fold in the pecans, if using.

Heat

Fill the prepared loaf pans with batter and place on the middle rack of a cold oven. Set the temperature to 300°F.NOTE: This Brown Sugar Pound Cake starts in a cold oven. Do NOT preheat the oven.

Bake for 70 minutes, test with a toothpick, and check every 5 minutes thereafter. The cake is done when the toothpick inserted in the middle comes out with just a few crumbs attached.

Cool

Transfer cooked cake to a cooling rack for 10-15 minutes. Remove from pan and cool completely on the wire rack.

For the Brown Sugar Glaze

Melt the butter in a medium saucepan set over medium-low heat. Add the brown sugar and cook for 2 minutes, whisking constantly. Continue whisking and add the milk. Bring to a boil. Remove pan from heat and add the vanilla. Add the powdered sugar in ¼ cup increments, whisking after each addition. Whisk until drizzle is creamy and smooth. (Add more milk, if necessary, to desired thickness.)

Pour the glaze over the cooled cake. Sprinkle with toasted pecans, if desired.Note: Allow the cake to cool down completely before pouring glaze.