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Brown Sugar Pound Cake

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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.

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