After discussing pound cakes yesterday with a dear friend, Phyllis, I decided that today was the perfect day to make one! This cake is in Tis So Sweet cookbook, but I saw another version of it in Southern Living and thought I would try theirs! I think I like theirs better! It is lighter and has another cup of sugar than mine does ! The praline glaze makes it a show stopper!
1 cup of unsalted butter, room temperature
1/2 cup Crisco
2 cups packed light brown sugar
5 eggs, room temperature
1 teas vanilla extract
3 cups all purpose flour
1 teas baking powder
1/2 teas salt
1 cup milk
Beat butter, Crisco and sugar until well mixed! Add vanilla and mix until combined. Add eggs, 1 at a time, besting well after each addition!
Stir flour, salt and baking powder together! Beginning and ending with flour mixture, add to sugar mixture alternating with the milk until all has been mixed well and combined!
Pour batter into greased and floured bundt pan and bake in preheated 325 oven until cake tests done! When cake is cooled and you have turned it out into serving plate, either sprinkle with powdered sugar or drizzle praline glaze over the top!
Praline Glaze
3 tables milk or cream
1/4 cup unsalted butter
1/2 cup light brown sugar, packed
1 cup powdered sugar
1/2 teas vanilla
Melt butter with brown sugar in small saucepan! Add milk/cream and when it is just beginning to bubble! Pour over the powdered sugar and beat until no lumps remain ! Stir in vanilla and drizzle over cooled cake
Chocolate Castles as wel 