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Brown Sugar Pound Cake

OW Staff | 4/16/2008, 5 p.m.

Its irresistible served plain, or topped with fresh berries, whipped cream or ice cream. And its an ideal traveler; transporting to the celebration site with no fuss.
For family-favorite and crowd-pleasing desserts and casual-gathering recipe ideas, check out classic and creative recipes at www.VeryBestBaking.com.

Brown Sugar Pound Cake
(Makes 12 servings)
1 cup (2 sticks) butter, softened
2 1/2 cups plus 3 tablespoons all-purpose flour, divided
1 teaspoon salt
2 teaspoons baking powder
2 cups packed dark brown sugar
3 large eggs
1 cup NESTL Carnation Evaporated Milk
1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)
Powdered sugar (optional)
Preheat oven to 350 F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour. Sift remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan. Bake for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired. Store in refrigerator. Makes 12 servings.
Note: A 10-cup Bundt pan can also be used. Follow recipe above and bake for 50 to 55 minutes.
Nutrition Information per serving: 460 calories; 180 calories from fat; 20 g total fat; 12 g saturated fat; 105 mg cholesterol; 430 mg sodium; 64 g carbohydrate; 1 g fiber; 34 g sugars; 7 g protein, 10% calcium.