BROWN SUGAR POUND CAKE WITH CARAMEL GLAZE

Steps:

• Heat oven to 325 degrees. Generously grease 10-inch tube or bundt pan with butter, and flour liberally.
• Sift together flour, salt, and baking powder; set aside. Add vanilla to milk in a measuring cup or separate bowl. (The recipe actually calls for whole milk, but I use 2% with no issues.) Both the flour and milk will be combined in the batter in a later step.
• Beat the butter with a mixer at high speed until light and fluffy. Beat in the brown sugar in three batches. Add the eggs one by one, beating well after each addition.
• Reduce the speed to low and add half of the flour mixture, then half the milk. Be sure to mix until the flour has disappeared into the batter before adding the milk. Add the rest of the flour, then the milk, in the same way. Quickly scrape the batter into the prepared tube pan and bake about 1 hour and 10 minutes, until the cake is browned at the edges, and the center springs back when lightly touched. A wooden skewer or tooth pick should also come out clean when inserted into the center of the cake.
• Remove the cake from the oven and leave in the pan on a wire rack to cool for 20-30 minutes. Loosen the cake with a table knife and turn out onto a wire rack or cake plate. Let the cake cool completely before finishing with the Caramel Glaze.
• Caramel Glaze
• . Melt the butter with the brown sugar in a saucepan over medium heat. Stir until a smooth sauce forms, about 2-3 minutes.
• Add the milk and bring the icing to a gentle boil. Stir well, remove from heat and add the powdered sugar and vanilla. Beat well until the glaze thickens and looses some of its shine. More evaporated milk can be added if it gets too thick, a little at a time.
• Use at once, drizzling over the cooled Brown Sugar Pound Cake.