Brown Sugar Pound Cake
Source of Recipe
texascooking.com
Recipe Introduction
Smooth and dense of texture, this cake has a wonderful caramel flavor
List of Ingredients
· 1 cup dark brown sugar, firmly packed
· 1 cup light brown sugar, firmly packed
· 1 cup sugar
· 1 cup butter, softened
· 1/2 cup canola or vegetable oil
· 5 large eggs, at room temperature
· 3 cups all-purpose flour
· 1/2 teaspoon baking powder
· 1/2 teaspoon salt
· 1 cup milk
· 1/2 teaspoon vanilla extract
Recipe
Preheat oven to 325°F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
In a small bowl, combine the flour, baking powder and salt; set aside.
At medium speed of an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time.
At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.
Pour into your prepared tube pan, and bake for 1 hour and 20 minutes. Remove cake from oven and check doneness with a cake tester or toothpick. If your tester does not come out clean, bake for an additional 10 minutes, then test again.
Cool on a wire rack for 10 minutes, then remove from pan and allow to cool completely.
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