Bessie’s Best Ever Brown Sugar Pound Cake

Bessie’s Best Ever Brown Sugar Pound Cake

Bessie has been eager to make this cake again. She likes it because there are a lot of bowls an a lot of mixing, but I just like it because it’s seriously delicious with a cup of coffee.

I asked her why she drew herself five times in her recipe illustration. “That’s because it took that many pictures of me to show how excited I am about this recipe,” she said in her most matter-of-fact way.

We will make it again this weekend which will be the start of Shelter Week at St. John’s Church. That’s when we open our doors to feed and provide a nighttime home for our guests who have no home. While visiting, they will also receive gifts of personal items and brand new cold weather gear including items like boots and long johns. We always strive to give our best, and each night a different group provides the evening meal. My girls and I are in charge of the cakes for our group Sunday night because our cakes are the best. And if you haven’t figured it out yet, our cakes are the best because we use only the very best eggs!

Bessie likes to call this a “One Big Bowl” recipe because everything ends up in “One Big Bowl” before it goes into the cake pan. She was sorry she ran out of space and wasn’t able to fit everything into just one picture. Even so, her drawing should help you get everything set up correctly before the last bit of mixing, and then pouring, and finally baking.

Ingredients for Bowl One

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Ingredients for Bowl Two

1 bag toffee bits (8 ounces)
1 cup chopped pecans

Ingredient for Measuring Cup

1 cup whole milk

Ingredients for the One Big Bowl

1 and 1/2 cups butter, softened (3 sticks)
2 cups brown sugar, packed
1 cup white sugar
3 eggs

Directions For The First Part In The Picture

Preheat oven to 325°. Butter and lightly flour the inside of your 12-Cup Tube Cake Pan and set aside. Be sure to “bang out” the loose flour that doesn’t stick to the butter. Bessie likes this part even though it is a little noisy because it means we are going to bake a cake!

Bowl One Add flour, baking powder, and salt. Mix with spatula. Set aside.

Measuring Cup Add milk. Set aside.

Bowl Two Add toffee chips and pecan pieces. Mix with spatula. Set aside. (We use Heath’s English Toffee Bits in the 8 oz. bag.)

One Big Bowl Beat butter until creamy. Add brown sugar and white sugar, beating until fluffy. Stop and admire your work! What a beautiful color, right? This is called “creaming butter and sugar.” Bessie has a natural talent for this. If you have never creamed butter and sugar before there are excellent videos online that will help you. Now it’s time to add your “secret ingredients.” Add first egg. Beat until blended. Add second egg. Beat until blended. Add third egg. Beat until blended. Bessie insists that these must be done one at a time and not all together, and I trust her on this. She is much more of an egg expert than I am!

Now that you have Bowl One, Bowl Two, Measuring Cup, and One Big Bowl prepared using Bessie’s picture, you’re ready! You can finally put it all together into what may be the most amazingly delicious cake you have ever tasted! It’s practically guaranteed if you are using the very best eggs from well-loved chickens, of course!

The Last Mixing, And Then Pouring, and Finally Baking!

Begin beating your ingredients in your One Big Bowl again but this time on a low speed and gradually add about 1/3 of flour mixture in Bowl One to the butter and sugar mixture in your One Big Bowl.

Continue beating on a low speed and add 1/2 of milk from the Measuring Cup.

Continue beating on a low speed and gradually add about another 1/3 of flour mixture from Bowl One.

Continue beating on a low speed and add the last 1/2 of milk from the Measuring Cup.

Continue beating on a low speed and add the last 1/3 of flour mixture from Bowl One. Beat until just combined.

Use a spatula to fold in toffee bits and pecans from Bowl Two. Try not to get distracted by why it is called “folding.” This totally confused Bessie the first time she made this cake and it almost did not get into the oven. I can still remember her exact words. “How can you fold it if it is not paper? This makes no sense at all.” Just remember, sometimes “why” questions are best saved for after the cake is baked…because they are often forgotten by then!

Directions For Getting Your Cake In The Oven

Spoon batter into prepared tube pan. Bang it firmly on your countertop a time or two to release any bubbles. Bessie also likes this part because it’s the last thing to do before putting it in the preheated oven!

Bake 1 hour and 10 to 15 minutes (depending on your oven) and test to see if a wood pick inserted near the center of your cake comes out clean. You can add a few more minutes if needed. Cover with foil to prevent extra browning if necessary.

Let your cake cool in pan for 30 minutes. Remove from pan, and let cool completely on a wire rack.

Special Note: If some of the cake looks imperfect, don’t get crazy the way Bessie did the first time she made this cake. Once the cake is cooled, we get to cover all the imperfections with a Yummy Brown Sugar Blanket! 

Warm And Yummy Brown Sugar Blanket!

1 can sweetened condensed milk (14 oz.)
1 cup brown sugar, packed
2 tablespoons butter
1 teaspoon vanilla extract

Put sweetened condensed milk and brown sugar into a sauce pan and bring to a boil, whisking constantly. Lower heat and continue to boil and stir for 5 minutes. Remove from heat, whisk in butter and vanilla extract.

Drizzle over the cake while it is still warm from the pan. It will be difficult to work with once cooled. Spatulas, fingers, and even very careful chicken feet can’t spread it very well once it has cooled. (Trust me on this.) There will be plenty of it, and you may want to put the extra into the center hole of the tube cake so it will ooze out when you cut the cake. A little vanilla ice cream on the side is nice too!

Bessie and I hope you will enjoy making this cake and sharing it with those who are special to you! And even if you don’t bake this cake, please remember what Bessie has so wisely said.

“Chickens don’t need blankets, but people do. Make sure you blanket people with a love that warms every part of them. And don’t forget that love covers imperfections.”

Each post shares a glimpse into my journey as a writer and illustrator. Every “Like,” “Follow,” and “Comment” is truly appreciated! 

25 thoughts on “Bessie’s Best Ever Brown Sugar Pound Cake

  1. To add to Bessie’s wisdom: cooking/baking is a great way to show love, concern, and an array of other things. There’s a lot to be said about such sharing. Everyone has to eat and that effort put into making something, even if it’s something simple, shows a certain level of compassion.

    The cake sounds good, by the way. I have no way to bake it at the moment so I might need that coffee to get it off my mind.

    Liked by 3 people

    1. Ha! Ha! I understand. You are quite right about cooking/baking. It is a great way to show love and concern. By the way, our church usually hosts our guests during January, but this year we had to adjust the calendar a bit and that gave us the week that includes Valentine’s Day. To make that night special, we will be serving filet mignon steaks and a few other extravagant items associated with that day like chocolate-dipped strawberries. Everything will be decorated especially for the day too, and the servers will all be dressed like waiters and waitresses in very classy restaurants. For most of our guests, it will be a new experience, but hopefully memorable.

      Liked by 1 person

      1. …yes, it is about appreciation, I guess.
        To be thankful for the food, the effort of the cook & servers, the presentation of the dishes & decoration …and finally for the good company while enjoying the meal.

        Liked by 1 person

      2. Thank you, my friend. I thought about you last night when we were serving our homeless guests. They had no idea that people like you on the other side of the world care about them. I was surprised at the number of women in the group. It was a much greater percentage than in previous years. Of our 45 guests last night, 15 were women, one-third of the total. Life is so fragile.

        Like

    1. Thanks, Phil. It really is delicious. I must admit though that when there’s a recipe post here, I always wonder about whether or not to try to do the metric conversions. One of my most favorite cakes of all times is one that I found on Nigela Lawson’s website. It’s her Chocolate Guinness Cake, and it is amazingly moist and indescribably delicious! It was worth doing the math to convert from metric to standard measurements! I like it without the cream cheese icing, just some whipped cream and fresh strawberries from the garden. No one ever can tell that there’s Guinness Stout in the cake, they just know there is something that gives it a slightly spicy and mysteriously moist and deep taste. https://www.nigella.com/recipes/chocolate-guinness-cake

      Liked by 1 person

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