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Brown sugar pound cake

Recipe Link: source: Hall of Fame Dessert Cookbook (Quail Ridge Press)

List of Ingredients





Makes 12 to 14 servings

3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, room temperature
3/4 cup shortening
1 (1-pound) box light brown sugar
1 cup sugar
5 large eggs
1 cup milk
1-1/2 teaspoons vanilla
1 cup pecans, chopped



Recipe




Into a large bowl, sift together the flour, baking powder and salt. In another large bowl, cream the butter and shortening until light and creamy.

Gradually add the brown sugar and sugar, mixing until light and creamy. Add eggs one at a time to the sugar, beating well after each addition. Add the dry ingredients alternately with the milk, ending with the dry ingredients, beating each addition just until blended. Stir in vanilla and nuts.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325 degrees for 1 to 2 hours. Cool the cake upright for 10 minutes on a wire rack. Serve unfrosted.