|Brown Sugar Loaf Cake|
Brown Sugar Loaf Cake
adapted from: cakes from scratch in half the time
by: Linda West Eckhardt
the intro: Luscious and sweet, this dark, caramel-colored sugar cake is crumbly, spicy and everything nice.
2 large eggs - room temperature or see warming tip below
1/4 c butter
1 c brown sugar
1 1/4 c flour - divided
1/2 c chopped pecans
1 1/2 t baking powder
1/2 t salt
1 t cinnamon
1/8 t cloves (original recipe called for 1/2 t, but cloves and I don't get along!)
1/2 c milk
1 t vanilla
Prepare to bake: Arrange the rack in the middle of the oven and preheat it to 350 degrees. Spritz a 9X5 inch loaf pan and the shiny side of a piece of aluminum foil large enough to cover the top of the pan with pan spray. Place the unbroken eggs in a bowl of (comfortable) hot water.
Make the batter: Cream the butter until light, then add the brown sugar and beat until fluffy. Separate the eggs. Add 2 of the yolks, one at a time, beating well after each addition, then add the egg whites and beat well. Toss 1/4 cup of the flour with the nuts. Mix the remaining 1 cup flour with the baking powder, salt, cinnamon, and cloves. Add to the butter mixture in thirds, alternately with the milk and vanilla. Fold in the nuts.
Bake the cake: Pour the batter into the prepared pan, lay the foil, shiny side down, loosely over the top, and bake for 25 minutes.
Quickly remove the foil and continue baking until a wooden pick inserted in the middle comes out clean, about 20 more minutes. Cool in the pan on a rack for 5 minutes, then turn out onto the rack to cool completely.
When cool, place on a serving platter, add a knife and let everyone serve themselves. Store any leftovers in plastic wrap to keep it moist.
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