Family Recipes

* not tested

For the cake:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 cups brown sugar
• 1 cup granulated sugar
• 5 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup evaporated milk

For the glaze:

• 1/4 cup evaporated milk
• 1/2 cup (1 stick) butter
• 1 cup brown sugar, packed
• 1/4 teaspoon salt
• 2-3 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 325°F. Grease and flour a 12-cup bundt pan well.
2. In a large mixing bowl, beat butter, brown sugar, and granulated sugar with an electric mixer until smooth, about 2 minutes.
3. Add the eggs one a time, beating to combine in between each addition. Beat in vanilla.
4. In a small bowl, whisk together the flour, salt, and baking powder.
5. While mixing on low, add evaporated milk and the flour mixture to the butter mixture in alternate additions, starting and ending with the flour mixture.
6. Scrape sides and bottom of the bowl as needed and do not overmix.
7. Pour batter into prepared pan, then bake until a toothpick inserted into the center comes out clean, 75-80 minutes. If cake begins to brown too much, tent loosely with foil.
8. Allow cake to rest in pan for 15 minutes before inverting on a wire rack to cool further. Allow to cool for 15 minutes before glazing.
9. For the glaze:
10. In a medium saucepan, bring the butter, brown sugar, salt, and evaporated milk to a boil. Let boil 1 minute, then remove from heat and stir in vanilla and powdered sugar until smooth.
11. Pour glaze over cake. Let rest 30 minutes before serving. Enjoy!