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La Belle Cuisine
Brown-Sugar Poundcake
with Walnut Glaze
The Grass Roots Cookbook:
Great American Recipes
from
Kitchens Across the Land
by Jean Anderson, 1992, Doubleday
 
"Most poundcakes have no frosting. This one is drizzled
with a
buttery
walnut glaze, which gives the cake a nice finish. As for
the cake batter,
Miss Susie says, "Lick the pan yourself!"
1 cup butter, softened to
room temperature
1/2 cup vegetable shortening
1 pound light brown sugar, (press
out all the lumps)
1 cup granulated sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup finely minced walnuts (black
walnuts are especially good)
Walnut glaze:
1 cup confectioner's sugar
2 tablespoons butter,
room temperature
6 tablespoons light cream,
room temperature
1/2 teaspoon vanilla extract
1/2 cup very finely
minced walnuts
Cream the butter and shortening hard until very fluffy; add the
brown
sugar gradually, creaming all the while until light, then add the granulated sugar
the same way. Beat the eggs in, one at a time.
Sift the flour with the baking powder and salt. Combine the milk
and
vanilla. Add the sifted dry ingredients to the mixture alternately with the
milk,
beginning and ending with the dry ingredients. Mix only enough to
blend. Fold in the
walnuts. Pour batter into a well-greased-and-floured
10-inch tube pan and bake at 350 degrees F.
for about 1 hour and 15
minutes or until cake pulls from sides of pan and when it is
pressed
lightly with a
finger, the imprint vanishes slowly.
Remove the cake from oven and cool upright in its own pan on a wire
rack for 15 minutes. Loosen cake from sides of pan and around central
tube with a
thin-bladed spatula, then invert pan on a large round plate
and turn cake out.
For the walnut glaze: Stir together all glaze ingredients,
then spoon over
the still-warm cake. Scoop up any glaze that "puddles" on the
cake plate,
and reapply it to the sides of the cake for a thicker glaze. Let glaze harden
before cutting cake.
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