30
Sep
Brown Sugar Pound Cake – round 2
It’s amazing how things turn out when you use the right amount of sugar. I even used standard baking instead of convection just to be sure I didn’t change any variables. Ok, instead of greasing and flouring the pan I greased and used powdered sugar. When I went to make the caramel glaze I found I had picked up sweetened condensed milk instead of evaporated milk so I had to make a quick trip to get evaporated milk.
So how is it? It’s very dense which makes it easy to slice and very filling. The texture is smooth, but the flavor of the cake itself is somewhat bland without the glaze. The glaze tastes a lot like a maple bar frosting. When eaten all together it’s a good combination, but probably not one I’ll be randomly wishing I had when I want cake.