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Brown Sugar Pound Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.

In a bowl, whisk the eggs, and then whisk in the milk and vanilla extract.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), place the flour, baking powder, salt, and brown sugar, and beat, on low speed, until well mixed (about 30 seconds). Cut the butter into pieces and add to the dry ingredients, along with half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for one minute to develop the cake's structure. Scrape down the sides and bottom of the bowl as needed. Add the remaining egg mixture, in two additions, beating well after each addition (about 30 seconds) to incorporate the egg and strengthen the cake's structure.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 60 minutes or until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean. (The cake will crack down the center.) Rotate your loaf pan about halfway through baking. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.

Remove the cake from the oven and place on a wire rack to cool while you make your Frosting.

Broiled Pecan Frosting: In a bowl, beat the butter, sugar, vanilla extract and cream until incorporated and slightly thick. Stir in the pecans. Spread the Frosting on the top of the warm cake. Place about 6 inches (15 cm) under the oven's broiler until brown and bubbly (1 to 2 minutes). Watch carefully as it can burn very easily. Then place the cake on a wire rack and let it cool completely before removing from pan.

The Pound Cake can be covered and stored for several days at room temperature, for about one week when refrigerated, or it can be frozen for a couple of months.

Makes one loaf.

Pound Cakes have a lovely golden brown crust, a soft and tender crumb, and a wonderfully buttery flavor. In the past I've always made my Pound Cakes using granulated white sugar. But for this recipe I decided to change that and use light brown sugar instead. I really liked the results. The brown sugar turns the Pound Cake a lovely honey brown color and provides a mild caramel flavor to the cake. Delicious on its own, but I couldn't resist covering the cake with a Broiled Pecan Frosting.

This Pound Cake recipe uses a slightly different method to mix the batter. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method' (also known as a 'dump' cake). The most important thing to remember when using this 'one bowl' method is to have all the ingredients at room temperature and to make sure you follow the instructions on mixing. This method first mixes all the dry ingredients together and then room temperature butter, along with the liquid ingredients, are beaten into the batter. This method reduces the gluten formation in the flour thereby producing a dense textured cake with a soft and tender crumb.

This cake is delicious plain, but it's extra delicious with a Broiled Pecan Frosting. This Frosting is really easy to make. Just stir everything together (melted butter, brown sugar, vanilla extract, and a little cream), add the toasted and chopped pecans and spread it onto the Pound Cake while its still really warm. Then place under the oven's broiler until it turns golden brown and bubbly.