The Project: Brown sugar pound cake with caramel glaze
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Each Friday we hand select a recipe from the L.A. Times Test Kitchen archives that’s perfect for weekend cooking -- when you have a little more time on your hands.
This week’s Project? Brown sugar pound cake with caramel glaze. And I can pretty much guarantee that you will like this recipe too: It was named one of the best recipes of 2007.
The hardest part of this recipe might be the waiting. It will take about two hours to make, but much of that involves baking time. (It bakes for about 70 minutes.) Once the cake comes out of the oven, it needs to sit for 30 minutes. Then, you have to turn the cake out onto a wire rack and allow it to cool completely.
Sigh.
Only then can you drizzle on that delicious caramel glaze.
If you make this recipe, or any other recipes from the L.A. Times Test Kitchen, we would love to hear about it. Please upload your pictures here, so we can share them on the blog.
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--Throwing open the vault: Our ‘best of’ recipes of the past 26 years
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--Rene Lynch
Twitter / renelynch
