Brown Sugar Bundt Cake
It was ok. The kids loved it, but I have to say it was too sweet.
But here is the recipe for those interested.
A 10-inch tube or bundt pan
2 sticks (1 cup) unsalted butter, at room temp.
1/2 cup shortening
one 16-ounce box brown sugar (light or dark, about 2 1/4 cups)
1/2 cup sugar
5 large eggs (room temp)
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
2 tablespoons vanilla Extract
1 cup chopped pecans
Cream Cheese Frosting (optional)
Position rack so cake sill sit in middle of oven and pre-heat oven to 350 degree F. Line the bottom of your tube pan with parchment paper and spray the sides and bottom with baking spray.
Cut up your butter and shortening into pats and drop into bowl of mixer. Start engines and cream on medium speed.
Combine sugars together in seperate bowl, then add them 1/2 cup at a time to the creamed mixture.. beating 1 to 2 minutes between additions.
Add the eggs, one at a time, beating 1 to 2 minutes between additions.
Dry Whisk your flour and baking powder together in seperate bowl.
After eggs are added, slow mixture down to low speed and add your flour mixture and milk to the batter, alternating between the two. After added, mix medium-high for 1 minute more.
Slow mixer and add vanilla extract. After 1 minute, slow mixture further and add pecans.
Pour batter into pan, and center on rack. Bake for 70 minutes or until toothpick comes out clean. Cool on rack for 15 minutes, then remove from pan, etc...
I used a Cream Cheese Frosting. But It would be much better without. Just pour jared peaches and juice over it.