"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Brown Sugar Pound Cake Recipe

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This recipe for Brown Sugar Pound Cake, by , is from Ledet & Rickaway Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jana Huddleston
Added: Sunday, November 23, 2008


1C. butter,softened
2 1/4 cups dark brown Imperial Sugar
1C. granulated Sugar
5 eggs
3C.all purpose flour
tsp. baking powder
1/2 tsp. salt
1C. milk
2 tsp. vanilla extract

Preheat oven to 325 . Cream butter with sugars until light and fluffy. Add eggs, one at a time, beating well after each. Stir the flour with the baking powder and salt. Add flour mixture to the batter alternately with the milk, beginning and ending with the flour mixture. Stir in vanilla extract and spread batter evenly in greased and floured bundt pan. Bake 1 hour and 35 minutes our until a toothpick comes out clean. Cool the cake before removing from pan. Slice and serve topped with Mahogany Praline Sauce.

Mahogany Praline Sauce
1/2 cup butter
1 cup dark brown Imperial Sugar, firmly packed
1Tbsp. light or dark corn syrup
1/2 cup light cream or milk
toasted pecans (as desired)

Melt the butter in a heavy gauge large saucepan over medium heat. Stir in the sugar, corn syrup and cream. Bring to a boil, stirring constantly. Cover and boil for 1 minute. Remove the cover and boil without stirring for 3-4 more minutes. Remove from heat and pour into a clean container. Stir in the vanilla extract and cool to room temperature. Combine with toasted pecan halves just before serving.

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