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Brown Sugar Pound Cakes

Source of Recipe

From "Martha Stewart's Baking Handbook" by Martha Stewart


Recipe Introduction

"If you are using the miniloaf pans, place them on a baking sheet, and bake cakes for about forty-five minutes."

List of Ingredients

â—¦ 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
â—¦ 3 cups sifted all-purpose flour
â—¦ 2 teaspoons baking powder
â—¦ ½ teaspoon salt
â—¦ 2 ¼ cups packed light brown sugar
â—¦ 5 large eggs
â—¦ ¾ cup buttermilk


Recipe

Preheat the oven to 325° F. Butter two 8 ½ by 4 ½-inch loaf pans; set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating until combined. Add the reserved flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour; beat until combined. Divide the batter between the prepared pans, and smooth with an offset spatula.

Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer pans to a wire rack to cool 10 minutes. Turn out cakes onto the rack to cool completely. Cakes can be kept at room temperature, wrapped well in plastic, for up to 3 days.

Makes two 8 ½ by 4 ½-inch loaves
or six 5 ¾ by 3 ¼-inch miniloaves