Brown Sugar Pound Cake
List of Ingredients
Cake:
1 cup margarine
1/2 cup shortening
2/3 cup granulated sugar
1 pound (21/2 cups) light brown sugar
5 extra-large eggs
3 1/2 cups flour, sifted
1 teaspoon salt
1/2 teaspoon baking powder
1 cup evaporated milk
2 teaspoons vanilla extract
1/2 teaspoon maple flavoring
Icing:
1/2 cup margarine
1 cup light brown sugar
2 to 3 tablespoons water
1/8 teaspoon maple flavoring (optional)
1 pound (about 33/4 cups) confectioners' sugar
Recipe
Cake:
Lightly grease and flour a 10-inch tube pan. Preheat oven to 325 degrees.
In large bowl with electric mixer on medium, beat margarine, shortening and granulated sugar until light and fluffy. Add brown sugar and beat until thoroughly mixed. Beating after each addition, one at a time add eggs.
Onto wax paper, resift flour with salt and baking powder. Into glass measure, pour milk, vanilla and maple. Beginning and ending with dry ingredients, in three batches alternately add with liquid to batter, occasionally scraping down sides of the bowl. Do NOT overmix.
Pour batter into prepared pan and tamp pan onto countertop once or twice to even batter. Bake in preheated oven until cake pulls away from sides of pan and toothpick inserted in center comes out clean, 1 hour and 15 to 20 minutes. Remove from oven and cool in pan on rack 20 minutes. Run blunt side of thin-bladed knife around pan and tube before inverting onto rack to cool completely.
Icing:
In a 2-quart saucepan, melt margarine with brown sugar and 2 tablespoons water. Remove from heat and, if desired, stir in maple flavoring. With hand-held mixer, gradually beat in confectioners' sugar, adding additional tablespoon water if needed for spreading consistency. Spread over top and sides of cooled cake.
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