just plain naked it was beautiful and would be great with just a little powdered sugar, but i'm a girl who loves her glaze. i love applying it and watching it slide down the sides.
this glaze is so easy. i've used it on my chocolate mud cakes and the quintuple chocolate cake. it always works well and stays nice and shiny the day of. this one, however, the next day did dull and get a matte finish (still looked great). another great bonus about this glaze is that it makes the cake travel well if needed. if you have to wrap it the seran won't stick. i hate it when frosting gets all over the place and messes everything up in transport.
so enough with the photos and the blabbing about the cake...on with the recipe !!!
PAULA DEAN'S BROWN SUGAR PECAN POUND CAKE
1 1/2 c. butter, softened
2 1/2 c. dark brown sugar packed well
1/2 c. sugar
5 large eggs
3 c. all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 c. heavy whipping cream
1 c. chopped pecans
preheat oven to 325 degrees. spray a 12-15c cup bundt fluted bundt pan with nonstick baking spray with flour.
in a large bowl, beat butter and sugars at med. speed with an electric mixer until fluffy.. add eggs one at a time, beating well after each addition.
in a med. bowl, combine flour, baking powder, salt: gradually add to butter mixture, alternating with cream, beginning and ending with flour mixture. stir in pecans. pour into prepared pan. bake for 1 hour and 10 minutes to 1 hour and 20 minutes. or until wooden pick comes out clean. you might need to cover cake with an aluminum tent to prevent browning. let cool in pan for 10 min. remove from pan and let cool completely on wire rack.