Brown sugar pound cake?!
Answers: I made this in Jr. High(cooking class). I loved it but I lost the recipe. I know that it called for an entire box of brown sugar. Thanks in advance.
I am not sure what this is what you are looking for but here it is.
INGREDIENTS
2 cups light brown sugar
1 cup white sugar
1 1/2 cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Brown Sugar Pound Cake Recipe
Butter, softened 1/2 cup
Packed brown sugar 2 cups
Eggs 5
Maple flavored extract 2 tsp
Evaporated milk 1 cup
All-purpose flour 3 cups
Baking powder 1/2 tsp
Salt 1/2 tsp
Oven Temp ~ 325° Baking Time ~ 1 Hour & 20 Min.
Pan Type ~ 10 inch tube pan.
Preheat oven, grease and flour a 10 inch tube pan.
Mix together the flour, baking powder and salt. Set aside.
In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
The Best Pound Cake
8 tablespoons (1 stick) butter, at room temperature
1/2 cup vegetable oil
1 cup sugar
5 large eggs
1 package (18.25 ounces) plain yellow cake mix
1 cup all-purpose flour
1 container (8 ounces) sour cream, at room temperature
Evaporated milk to fill the line of the empty sour cream carton (1 cup)
1 tablespoon pure vanilla extract
1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Grease and flour a 10-inch tube pan. Set the pan aside.
2. Place the butter and oil in a large mixing bowl, and beat with an electric mixer on medium-low until creamy, 1 minute. Add the sugar, and beat another 1 to 2 minutes, or until creamy. Add the eggs, one at a time, beating each time until the batter is lemon colored and the yolk of the egg has just been combined. Add the cake mix, flour, sour cream, evaporated milk, and vanilla. Beat another 1 1/2 to 2 minutes, or until the batter is thick and well combined. Pour the batter into the prepared pan. Place the pan in the oven.
3. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 60 to 65 minutes. Remove the pan from the oven and place on a wire rack to cool 15 minutes.
4. To serve, slice and served with sweetened peaches or berries.
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