Brown Sugar Pound Cake by bmwat1

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Brown Sugar Pound Cake
Submitted by bmwatl on July 22, 2005 at 6:54 am

DESCRIPTION
Brown Sugar Pound Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Brown Sugar Pound Cake
A family favorite - a lovely, caramel-ly flavor

1 cup dark brown sugar, firmly packed
1 cup light brown sugar, firmly packed
1 cup sugar
1 cup butter, softened
1/2 cup canola or vegetable oil
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract

Preheat oven to 325?F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
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.

Cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely.

Frost with Brown Sugar Frosting, or Glaze, or dust with powdered sugar.

**For a deeper caramel flavor, use 2 cups of dark brown sugar.**

Brown Sugar Frosting
With its creamy caramel flavor, you'll find lots of uses for this frosting.

1 pound light brown sugar (16-ounce package or about 2-1/4 cups plus 2 teaspoons
1/2 cup butter (1 stick)
1 5-ounce can of evaporated milk
dash of salt
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract

In a heavy saucepan, bring to a boil the brown sugar, butter, milk and salt, stirring frequently (see Notes, below). Once you have a full, rolling boil, cook for 3 minutes, stirring constantly. Remove from heat, and stir in the baking powder and vanilla.
Beat, right in the saucepan, with a portable electric mixer, for 6 or 7 minutes, or until frosting begins to thicken. Working quickly, drizzle the frosting over the cake. Makes about 2-1/2 cups.

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