{"id":5784,"date":"2012-07-29T14:00:37","date_gmt":"2012-07-29T19:00:37","guid":{"rendered":"http:\/\/www.paristn.net\/articles\/?p=5784"},"modified":"2012-07-29T05:10:21","modified_gmt":"2012-07-29T10:10:21","slug":"pound-cakes-are-always-in-style","status":"publish","type":"post","link":"https:\/\/www.paristn.net\/articles\/2012\/07\/29\/pound-cakes-are-always-in-style\/","title":{"rendered":"Pound Cakes are Always in Style"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft  wp-image-88335\" title=\"Martha White\u00ae\" src=\"http:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2011\/09\/MarthaWhite.png\" alt=\"Martha White\u00ae\" width=\"240\" height=\"118\" \/><strong>Nashville, TN<\/strong> &#8211; Big beautiful pound cakes rank high on the list of favorite Southern desserts. Most food historians believe that the name comes from the fact that they were originally made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour.<\/p>\n<p>But over the years, pound cakes have appeared on Southern tables in almost every flavor you can imagine.<\/p>\n<div id=\"attachment_129850\" style=\"width: 490px\" class=\"wp-caption aligncenter\"><a target=\"_blank\" href=\"http:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2012\/07\/Brown-Sugar-Pound-Cake.jpg\"  class=\"thickbox no_icon\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-129850\" class=\"size-medium wp-image-129850\" title=\"Brown Sugar Pound Cake\" src=\"http:\/\/www.clarksvilleonline.com\/wp-content\/uploads\/2012\/07\/Brown-Sugar-Pound-Cake-480x360.jpg\" alt=\"Brown Sugar Pound Cake\" width=\"480\" height=\"360\" \/><\/a><p id=\"caption-attachment-129850\" class=\"wp-caption-text\">Brown Sugar Pound Cake<\/p><\/div>\n<p><!--more-->Brown Sugar Pound Cake takes on a definite caramel flavor that is enhanced by an easy-to-make caramel glaze, while the texture remains characteristically moist and dense.<\/p>\n<p>Always the star at any occasion, pound cakes are easy to transport, stay moist for several days and make much appreciated gifts.<\/p>\n<h3>Brown Sugar Pound Cake<\/h3>\n<p><strong>Cake<\/strong><br \/>\nCrisco\u00ae Original No-Stick Cooking Spray<br \/>\n2 1\/4 cups firmly packed light brown sugar<br \/>\n1\/2 cup granulated sugar<br \/>\n1 cup butter, softened<br \/>\n1\/2 cup Crisco\u00ae All-Vegetable Shortening<br \/>\n2 teaspoons vanilla extract<br \/>\n5 large eggs<br \/>\n3 cups Martha White\u00ae All-Purpose Flour<br \/>\n1\/2 teaspoon baking powder<br \/>\n1\/4 teaspoon salt<br \/>\n1 cup milk<br \/>\n1 cup chopped toasted pecans<\/p>\n<p><strong>Glaze<\/strong><br \/>\n1\/4 cup butter<br \/>\n1\/2 cup firmly packed light brown sugar<br \/>\n1\/4 cup milk<br \/>\n1 teaspoon vanilla extract<br \/>\n2 cups powdered sugar<\/p>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Heat oven to 350\u00b0 F. Spray a 10-inch tube pan with no-stick cooking spray. Combine 2 1\/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs one at a time, beating well after each addition.<\/li>\n<li>Combine flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.<\/li>\n<li>Bake 1 1\/4 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.<\/li>\n<li>Melt 1\/4 cup butter in small saucepan over medium-low heat. Add 1\/2 cup brown sugar; cook on medium-low 2 minutes, stirring constantly. Add 1\/4 cup milk; bring to a boil, stirring constantly.<\/li>\n<li>Remove saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.<\/li>\n<\/ol>\n<p>18 servings<\/p>\n<hr \/>\n<p>Crisco is a registered trademark of The J.M. Smucker Company.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nashville, TN &#8211; Big beautiful pound cakes rank high on the list of favorite Southern desserts. Most food historians believe that the name comes from the fact that they were originally made with a pound of butter, a pound of sugar, a pound of eggs and a pound of flour. But over the years, pound [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[30],"tags":[4250,4928,6189,4929,4920,284,5652,4923],"class_list":["post-5784","post","type-post","status-publish","format-standard","hentry","category-arts-leisure","tag-cake","tag-crisco","tag-dessert","tag-j-m-smucker-company","tag-martha-white","tag-nashville-tn","tag-pound-cake","tag-receipe"],"_links":{"self":[{"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/posts\/5784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/comments?post=5784"}],"version-history":[{"count":2,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/posts\/5784\/revisions"}],"predecessor-version":[{"id":5786,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/posts\/5784\/revisions\/5786"}],"wp:attachment":[{"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/media?parent=5784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/categories?post=5784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paristn.net\/articles\/wp-json\/wp\/v2\/tags?post=5784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}