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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for BROWN SUGAR CAKE is from Pass the Biscuits, Please! , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 c. shortening
1/2 c. butter, softened
1 box light brown sugar
5 large eggs
3 c. all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. evaporated milk
1 tsp. maple flavoring or vanilla extract

Beat shortening, butter, and brown sugar at medium speed with an electric mixer for 2 minutes until creamy; add eggs, beating well; combine flour, salt, and baking powder in a mixing bowl; add alternately with milk to sugar mixture; stir in flavoring; pour batter into a greased and floured Bundt pan; bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out clean; cool in pan on a wire rack 15 minutes; remove from pan and cool completely on a wire rack; pour warm brown sugar glaze (recipe follows) over cake; let cake stand 30 minutes or until glaze is firm.




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