This is an old family favorite (from the days we didn't care how much butter and sugar a recipe contained) my mother used to make for bake sales. She would bake it in loaf pans and have one to take to the sale and one to keep at home. Because of the amount of butter and sugar, I now reserve it for special occasions or to take to church events or dinners since it serves easily. It needs no frosting!
Bround Sugar Pound Cake
- 1 ½ cups butter
- 1 pound brown sugar
- 1 cup granulated sugar
- 5 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt.
Preheat oven to 350 degrees F.
Grease and flour two 9x5” loaf pans or one Bundt pan.
Mix dry ingredients together in a small bowl.
Mix bilk and vanilla together in a measuring cup.
In the mixing bowl cream the butter and sugars until light and fluffy. Beat in the eggs, one at a time, beating after each addition until the mixture is smooth. Blend in about 1/3 of the flour mixture at a time, alternating with the milk/vanilla mixture. Begin and end with flour. This helps to preserve the air bubbles you have just carefully beaten into your butter and eggs and helps to make a cake with a more delicate texture.
Spoon into prepared pan(s) and bake four about 1 hour. Bundt pans sometimes take a bit longer. The edges should be well-browned and a toothpick should come out clean when testing the cake.
Cool cake in pans for about 15 minutes. Turn out onto a rack or cake plate and allow to cool completely before cutting.
This is a good make-ahead cake, because it always seems to taste better the day after it’s baked!
