Brown Sugar Pound Cake
Source of Recipe
Source: Cooking Light magazine
List of Ingredients
Cooking spray
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 cups packed light brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cup fat-free milk
1 tablespoon powdered sugar
Recipe
Preheat oven to 350 degrees F.
Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.
Spoon the batter into prepared pan. Bake at
350 degrees F for 1 hour and 5 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake.
Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.
Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325 degrees F.
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