You'll probably notice as our book club continues through the weeks and months and (hopefully) years, I am quite the fly-by-the-seat-of-your-pants baker. Baking is the one area you are told to a) follow the directions to the letter, and b) use exact measurements. Not me... well, not always. If I have the right ingredient, great. If not, I improvise. Here's how I changed this one: I got lazy by the time it was frosting making time and substituted 1/2 cup of heavy cream instead of the evaporated milk (I would have had to make some). Turned out awesome!
2 1/4 cups dark brown sugar, packed
1 cup white sugar
3 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups butter, melted
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup white sugar
1 cup packed brown sugar
1/2 cup butter
1/2 cup evaporated milk (don't have any, make your own with this recipe)
1 tsp. vanilla extract
- Preheat oven to 325°. Grease and flour a 10 inch bundt pan.
- Cream together melted butter, brown sugar, and white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
|Butter! This is how you know it's good.|
- Sift 2 1/2 cups of flour and baking powder together. Slowly add flour mixture and milk to the creamed mixture. Stir the other 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into greased pan.
- Bake in preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then remove onto a wire rack and cool completely.
|Perfect, if I do say so myself... :o)|
- In a saucepan, add brown sugar, white sugar, butter and milk. Bring to a rolling boil, and cook for one minute. Remove from heat and stir in vanilla and beat until thick. Add more milk if mixture is too thick. Spread over cake before serving.
|A rolling boil is when stirring can't stop the bubbling.|
Be careful! Cooked sugar is VERY hot.