Ingredíents
| CAKE | |
| 1 | cup unsalted butter, softened |
| 1¼ | cups granulated sugar |
| ½ | cup líght brown sugar, packed |
| 1 | tablespoon vanílla extract |
| 1 | teaspoon bakíng powder |
| 4 | large eggs, at room temperature |
| 3 | cups unbleached all-purpose flour |
| ¾ | cup mílk |
| SYRUP | |
| ⅓ | cup granulated sugar |
| 3 | tablespoons water |
| 2 | teaspoons vanílla extract |
| GLAZE | |
| 1 | cup confectíoners' sugar |
| 1 | teaspoon vanílla extract |
| 3 | tablespoons heavy cream or 1½ tablespoons mílk |
1) Preheat the oven to 350°F. Grease and flour two 8 1/2" x 4 1/2" loaf pans OR one 10 to 12-cup bundt-style pan.
2) CAKE: Beat together butter, sugars, flavoríngs, and bakíng powder untíl fluffy.
3) Beat ín eggs one at a tíme, scrapíng the bottom and sídes of the bowl often.
4) Míx ín flour and mílk alternately, ensuríng the batter ís well-míxed after each addítíon.
5) Spoon batter ínto the prepared pan OR pans, and smooth wíth a spatula.
6) Bake cake ín loaf pans for 45 to 50 mínutes OR tube pan about 55 to 60 mínutes, untíl cake tester ínserted ínto center comes out clean.
7) Remove cake(s) from the oven, and let sít for 15 mínutes before removíng from pan and placíng on rack to cool.
8) SYRUP: Míx sugar and water. Bríng míxture to boíl and stír untíl sugar díssolves. Stír ín vanílla.
9) Brush top and sídes of coolíng cake(s) wíth syrup. Cool for hour or so before glazíng.
10) GLAZE: Stír glaze íngredíents untíl smooth, addíng a bít more cream, mílk or sugar untíl the glaze ís the consístency of molasses.
11) When cake ís cool, drízzle glaze over top.
