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SUGAR & STILETTOS RECIPES
Cake: 3 cups all-purpose flour HEAT THE OVEN to 325 F. Grease and flour a 10 inch tube or bundt pan. COMBINE the flour, baking powder and salt in a medium bowl and stir with a fork to mix well. Stir the vanilla into the milk and set aside. IN A LARGE BOWL, beat the butter with a mixer at high speed until light and fluffy (about three minutes). Add the brown sugar in 3 batches, and then add all of the white sugar, beating well after each addition. ADD THE EGGS, one by one, beating well after each addition. Add half the flour, and then half the milk, beating at low speed only until the flour or milk disappears into the batter. Add in the rest of the flour, and then the remaining milk, in the same way. QUICKLY SCRAPE THE BATTER into the prepared pan and bake at 325 F for 1 hour and 10 minutes or until the cake is nicely browned at the edges, springs back when touched lightly at the center, and a wooden skewer inserted in the center comes out clean. COOL THE CAKE in the pan on a wire rack or a folded kitchen towel for 20 to 30 minutes. Loosen the cake from the pan with a table knife, and turn it out onto the wire rack or a plate to cool completely, top side up. Once the cake is cooled completely drizzle the Quick Caramel Glaze generously over the cake…it will drip down the sides and look absolutely sinful and delicious which it is! SERVES 8-10
Quick Caramel Glaze: ½ stick butter (unsalted) COMBINE the butter and brown sugar in a medium saucepan. Stir over medium heat until the butter melts and blends with the brown sugar to make a smooth sauce, 2 to 3 minutes. Add the milk, and let the icing come to a gentle boil. Stir well, remove from the heat, and add the sifted confectioner’s sugar and the vanilla. Beat well with a mixer, whisk, or spoon for 1 or 2 minutes, until the glaze thickens and loses a little of its shine. Use at once. If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it. MAKES ENOUGH for one 3-layer cake, 1 tube or bundt cake or one 13 x 9 inch cake.
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