Pound Cake With Brown Sugar Frosting Recipe

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Pound Cake With Brown Sugar Frosting
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Ingredients
12
Count
Nutrition
988
Calories
Total time
1
Minutes
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Ingredients:

Directions:

  1. CAKE:.
  2. Preheat oven to 325 degrees fahrenheit.
  3. Butter and flour two 8-by-3-inch square cake pans.
  4. Line pans with parchment paper; set aside.
  5. In a bowl, sift together flour, salt, and baking powder; set aside.
  6. In the bowl of an electric mixer fitted with the paddle attachment, combine unsalted butter and light-brown sugar.
  7. Beat on medium high until fluffy, about 10 minutes.
  8. Add eggs,one at a time, beating well after each addition
  9. Add flour mixture to egg mixture, alternating with milk, in three additions, beginning and ending with the flour.
  10. Stir in vanilla extract.
  11. Pour batter into prepared pans.
  12. Smooth the tops; bake until a cake tester inserted in center comes out clean, about 90 minutes.
  13. Rotate pans after 45 minutes to promote even baking.
  14. Transfer to a cooling rack.
  15. Cool in pans 10 minutes.
  16. Remove from pans; cool completely while making brown-sugar-meringue buttercream frosting.
  17. ASSEMBLE CAKE:.
  18. Using a serrated knife, trim cakes so each is level, even, and about 2 inches high.
  19. Cut one cake into a 6-inch square; set aside.
  20. Reserve excess cake for another use.
  21. Cut second cake into two smaller squares, one 3-3/4 inches and the other 2-1/4 inches.
  22. Brush top and sides of each cake with a pastry brush to remove crumbs; set aside.
  23. From a sturdy piece of cardboard, or 3/16-inch foam board, cut out one cake board for each layer.
  24. Place trimmed layers onto their corresponding boards.
  25. Using an offset spatula, coat each cake with a thin layer of buttercream to seal in the crumbs.
  26. Chill in the refrigerator until firm, about 20 minutes.
  27. Transfer 3/4 cup buttercream to a pastry bag fitted with a number 5 plain round tip; set aside.
  28. With remaining buttercream, cover each layer with a final coat of buttercream, using an offset spatula to smooth the icing.
  29. Place cakes in refrigerator to set, about 20 minutes.
  30. Loosen the middle-size cake from its base; carefully center it on the larger cake.
  31. Repeat with smallest cake.
  32. Pipe dot design on cake; chill if not serving immediately.
  33. Remove from refrigerator at least 30 minutes and up to 3 hours before serving.
  34. FOR THE FROSTING:.
  35. In the heat-proof bowl of an electric mixer, combine light-brown sugar and egg whites.
  36. Place the bowl over a pot of gently simmering water; whisk until mixture becomes hot to the touch, about 5 minutes.
  37. Return bowl to mixer stand. Whip mixture with the whisk attachment until cooled, about 12 minutes.
  38. Switch to paddle attachment; add butter 1 tablespoon at a time.
  39. Stir in vanilla.
  40. If not using immediately, transfer to an airtight container, and store at room temperature up to 8 hours.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 988.43 Kcal (4138 kJ)
Calories from fat 532.97 Kcal
% Daily Value*
Total Fat 59.22g 91%
Cholesterol 417.2mg 139%
Sodium 635.76mg 26%
Potassium 787.73mg 17%
Total Carbs 106.4g 35%
Sugars 102.63g 411%
Dietary Fiber 0.08g 0%
Protein 14.04g 28%
Vitamin A 0.6mg 21%
Iron 2.9mg 16%
Calcium 383.6mg 38%
Amount Per 100 g
Calories 312.45 Kcal (1308 kJ)
Calories from fat 168.47 Kcal
% Daily Value*
Total Fat 18.72g 91%
Cholesterol 131.88mg 139%
Sodium 200.97mg 26%
Potassium 249.01mg 17%
Total Carbs 33.63g 35%
Sugars 32.44g 411%
Dietary Fiber 0.03g 0%
Protein 4.44g 28%
Vitamin A 0.2mg 21%
Iron 0.9mg 16%
Calcium 121.2mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.7
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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