This pound cake is the quintessential old fashioned southern brown sugar pound cake.  The cake comes out moist and dense and the glaze is absolute perfection!  Combining the sweetness of the cake and glaze with the sea salt takes it over the top!

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Each time I bake this cake, I am reminded of homecoming at my home church, Deep Creek Baptist, in Wadesboro, North Carolina.  By the way, Deep Creek celebrates their 240th homecoming this week!  Our church had the most amazing homecoming meals and there would always be a large table of homemade desserts. 

 

Pound cakes were plentiful and EVERYTHING was made from scratch!  There was no bakery or grocery store nearby that sold cakes in my neck of the woods....that was unheard of!

Those were the good 'ole days! 

I hope you enjoy this delicious cake as much as we do!

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Ingredients

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For the cake:

1 cup shortening

1 stick margarine (Land O Lakes works best for me.)

1 box light brown sugar

5 eggs

3 cups flour

1/2 tsp salt

1 tsp baking powder

1 cup canned evaporated milk

2 tsp maple or caramel flavoring

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Using a mixer, cream the shortening, sugar and margarine.  Add the eggs and mix well.  Add the dry ingredients, then the milk and flavoring.  Pour the mixture into a greased and floured tube pan or bundt pan.  Bake on 300 degrees for about 1 and 1/2 hours.  Allow cake to cool before glazing.

 

[Note:  You can sift the dry ingredients if you would like.  This cake turns out well for me without sifting, but I think this may be in part because of the type of flour I use.  I use White Lilly flour in my cakes.  I don't really know why, but the texture is always better with this brand of flour.  I realize not sifting is a big "no,no" in the cake baking world, but I enjoy living on the edge every once and a while! :)]

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For the glaze:

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1 stick butter

1 cup brown sugar

1/2 cup heavy cream

3 cups powdered sugar

1 tsp vanilla

Course sea salt

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Melt the butter over medium heat, then add the brown sugar.  Cook for at least two minutes so the sugar melts.  Add the heavy cream and use a whisk to stir.  Add the powdered sugar and vanilla and blend until creamy.  Pour over the cake.