BM # 4 DAY 1 : Brown Sugar Pound Cake with caramel and white chocolate glaze

Hello all , this is the first time am taking part in Blogging Marathon. I would like to thank  Srivalli for all the support she gave me. I had many doubts, and she answered all my questions with patience. Thank You  Srivalli . Hope you all like my recipes. 

Ingredients for the cake :

1 1/2 cups(3 sticks) butter  , softened or at room temperature

2 cups firmly packed brown sugar
1 cup granulated sugar 

5 large eggs at room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk 

1 tablespoon vanilla extract

1 tablespoon almond extract (optional)

Chopped nuts of your choice , we used chopped walnuts and hazelnuts

Ingredients for Caramel and white chocolate glaze :

2 tablespoons butter

4 tablespoons half and half or heavy whipping cream. You may also use whole milk.
1/2 cup packed brown sugar
1 cup powdered sugar
1/4 teaspoon vanilla extract

Bakers white chocolate - 1 Square

Directions:

1. Preheat oven to 325 degrees. Spray a 12-cup bundt cake pan with nonstick cooking spray with flour. You may use any cake pan you have. Remember that the batter will be in large quantity so have your cake pans ready accordingly .

2. In a large bowl, add butter and the brown sugar . Beat the mixture at medium speed with an electric mixer for 3mins . Scrape the sides and then add the granulated sugar and cream the butter and sugar for 25 mins scraping occasionally. It has to be light and fluffy( that is the secret to a great cake base).

3. Add eggs, one at a time, beating well after each addition. 

4. In a medium bowl, sift together all purpose flour, baking powder, and salt. Gradually add to butter mixture, 1 cup at a time, alternately with milk, beginning and ending with flour mixture. Beat just until combined. Do not over beat when you start adding the dry ingredients or the cake will be tough.

5. Add the nuts and fold them into the batter with a spatula.

6. Pour batter into prepared pans. 

7. Bake for 1 hour and 15 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. 

8. Let it cool in pan for 15 minutes. Remove from pan and cool completely on a wire rack. 

Caramel Glaze : 

Let the cake cool down completely before adding the glaze .

1. In a saucepan over medium heat, melt the butter.

2. Add heavy whipping cream and brown sugar, stir to combine.

3. Let it come to a boil.

4. After boiling the mixture for 1min , remove from heat and beat in 1/2 cup powdered sugar.

5. Cool slightly then beat in the vanilla and remaining powdered sugar, adding more cream ( not more than 2 tablespoons) if necessary. 

6. Quickly spoon over cake before glaze sets.

7. Take a microwave safe bowl with the white chocolate square and microwave on high for 30secs. Stir once and microwave again for 20secs .

8 . After the caramel glaze is set drizzle the white chocolate with a fork on top of the cake.

9. Sprinkle some hazelnuts on top for an extra crunch .

I am so exited for being a part of this. Looking forward for all the yummy recipes.

Diabetes Diet/Management: Srivalli, Champa, Harini, PJ
Kid Friendly Recipes: Kalyani, Shylaja, Veena
Seven Days of Soup:Usha, Sowmya  
30 Minutes Meals: Priya Suresh  
Seven days of Cakes:  Anusha