Brown Sugar Pound Cake
Smooth and dense of texture, this cake has a wonderful caramel flavor.
In a small bowl, combine the flour, baking powder and salt; set aside.
At medium speed of an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time.
At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.
Pour into your prepared tube pan, and bake for 1 hour and 20 minutes. Remove cake from oven and check doneness with a cake tester or toothpick. If your tester does not come out clean, bake for an additional 10 minutes, then test again.
Recipe editor Patricia Mitchell
Kitchen tools you'll need: 10-inch Tube Pan or a Bundt pan, Electric Mixer, Mixing Bowls, Saucepan, Wire RackNote: To achieve a deeper caramel flavor, use 2 cups of dark brown sugar and omit the 1 cup of light brown sugar.
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