Christina Hagen, Hominy Grill

Christina knows that sometimes the best part of a long day is when that cake perfectly comes out of the pan. As head of the dessert program at Charleston, SC's Hominy Grill, she cranks out the goodies (along with her staff), including Coconut Cake, fruit pies, and the best Chocolate Pudding you're ever likely to have.

What makes her tic? How does she feel about the use of real butter? And most importantly, what is her go to dessert for her children's school functions? All are answered when Christina and I sit down to chat.

As a bonus, she's shared Hominy's Brown Sugar Butter Pound Cake Recipe. Pull that butter out of the fridge to soften, preheat the oven, and get to baking!

Brown Sugar Pound Cake
from Hominy Grill

2 ½ c. sifted all-purpose flour
1 ½ c. unsalted butter, softened
1 ½ c. packed brown sugar
6 room temperature eggs
5 tsp. vanilla
1 ½ tsp. lemon juice

1.    Preheat oven to 325 degrees.
2.    Sift flour; set aside.
3.    Using a mixer, beat butter until creamy. Slowly add brown sugar and beat until lighter in color and fluffy.
4.    Add eggs, one at a time, and beat this mixture until light and fluffy—a good 5-7 minutes.
5.    Turn mixer to low and gradually add flour.
6.    Once flour is incorporated, beat in lemon juice and vanilla.
7.    Pour batter into grease and floured 10-in tube pan and baked, undisturbed, 1 hour 20 minutes or until toothpick inserted into the middle comes out clean.
8.    Cool on wire rack about 15 minutes before turning out.
9.    Cool completely before glazing with caramel frosting.

Caramel Frosting

¼ c. unsalted butter
½ c. packed brown sugar
2 tbsp. whole milk
1 ½ c. sifted powdered sugar
1 tbsp. vanilla

1.    Melt butter in saucepan over low heat.
2.    Add brown sugar and stir for 2 minutes.
3.    Add milt, increase heat, and bring to a boil, stirring constantly.
4.    Remove from heat and slowly add powdered sugar. Stir until smooth and creamy and add a little more milk if consistency is not pour-able.

Pour over cooled cake.