Brown Sugar Pound Cake with Brown Sugar Icing

Brown Sugar Pound Cake was our dessert contribution for Thanksgiving dinner.  The boys did most of the work preparing this cake, and it was a big hit with the family.  If you have leftovers, the cake keeps well (at room temperature) for several days.   It can be baked in a bundt pan, loaf pan or tube pan.   Be prepared for requests for the recipe if you are nice enough to share this cake with others.

Brown Sugar Pound Cake with Brown Sugar Icing

Cake
3         cups         unbleached A.P. flour
1/2      tsp            baking powder
1/4      tsp            salt
1         cup           whole milk
1         tsp            vanilla
1 1/2   cups         (3 sticks) unsalted butter, softened
1         lb              dark brown sugar
1/2      cup            sugar
5                          eggs

Icing
1/2     cup            (1 stick) unsalted butter
1        cup            packed light brown sugar
1/2     cup            evaporated milk
4        cups           powdered sugar, sifted
1        tsp              vanilla

Cake

1. Heat oven to 300 (convection) or 325.  Butter and flour the pan.
2. Combine dry and set aside.  Combine milk and vanilla and set aside.
3. In mixer using the paddle, beat butter until fluffy.  Scrape bowl.  Add brown sugar, sugar and eggs and beat until fluffy and well-combined.  Scrape bowl.
4. Add half dry and mix on low until just combined.  Add milk/vanilla and mix until just combined.  Add rest of dry and mix until just combined.  
5. Bake until done, about 70 minutes.
6. Cool cake before removing from pan and icing.
   

Icing

1. Melt butter over medium and add brown sugar.  Mix until smooth, about 3 minutes.  Add milk and let come to a gentle boil.  Stir and remove from heat.
2. In mixer, combine liquid with powdered sugar and vanilla.  Beat well until fluffy and light.
3. Immediately cover cake with icing.  Icing layer should be very thick.