Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, June 23, 2011

The first time I made this pound cake was probably 15 years ago. I made it for a big group of people for Sunday lunch one day. It was very good....I even had one of the guests ask me for the recipe. We all REALLY enjoyed it. So why, then...has it taken me THIS long to make it again? It's so easy....so good and really, I have no excuse. Well, now I have a reason to make it. My soon-to-be son-in-law is a pound cake lover!!! Yay! I think pound cakes are so versatile. Eat them plain....make shortcake...make a trifle. I think there's almost nothing better than a good pound cake. And this one fits the bill.

Brown Sugar Pecan Pound Cake

1 ½ cups butter – room temp
5 eggs – room temp
1 cup milk – room temp
3 cups flour
½ teaspoon baking powder
2 1/3 cups brown sugar
1 cup sugar
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven to 325 degrees.

Grease a large bundt pan or two loaf pans VERY well. Two loaf pans work better. Use parchment paper in the bottom to ensure the pound cake will release. Set aside.

In a medium bowl, combine flour and baking powder and set aside.

In a large mixing bowl, beat butter on high for 30 seconds. Add sugars and beat for 10 minutes until very light and fluffy. Beat in vanilla.

Add eggs, one at a time, beating for 1 minute after each addition, scraping bowl frequently.

Add flour mixture and milk alternately to butter/sugar mixture beating on low speed after each addition, beginning and ending with flour. Beat until just combined.

Stir in pecans. Pour batter into prepared pan(s) and bake for about 1 hour to 1 ¼ hours until cake is done. Cool cake in pan(s) on wire rack for about 10 minutes then remove cake from pan(s). Cool completely.

Serves 20

I guess we'll start here since I have no 
idea where my "ingredients picture" ran off to. 
But....start with creaming your butter.

Beat it well for about 10 minutes 
then add your sugars and vanilla.

Beat this really good for about 10 minutes.

Then add your eggs one at a time, 
beating well after each addition.

Then add the dry ingredients alternately 
with the milk, beginning and ending with the dry.

Stir in the pecans.

Then pour the batter into your prepared pans.

Bake it up and admire how beautiful it is.

Hey...look what I found!! Five days late...but 
I found the ingredients picture for this recipe!!