"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Brown Sugar Pound Cake Recipe

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This recipe for Brown Sugar Pound Cake, by , is from Marty's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Southern Living


1 cup butter, softened
cup shortening
2 cups firmly packed brown sugar
1 cup granulated sugar
6 large eggs
3 cups cake flour
1 tsp baking powder
1 cup evaporated milk
2 tsp vanilla extract
2 cups chopped pecans, toasted (I sometimes do not toast mine)

Beat butter and shortening at medium speed until creamy. Gradually add sugars, beating until light and fluffy. Add eggs 1 at a time, beating just until the yellow yolk disappears.
Sift together flour and baking powder, add to butter mixture alternately with milk beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12 cup tube pan. Place pan in a cold oven; set temp at 300.
Bake 1 hr 45 min (I bake mine 2 hours) or until long wooden pick comes our clean. Cool in pan on a wire rack 10 -15 min. Remove from pan; cool completely on wire rack.

Quick Caramel Icing
cup butter
cup firmly packed light brown sugar
cup firmly packed dark brown sugar
cup milk
2 cups powdered sugar, sifted
1 tsp vanilla

Bring first 3 ingredients to a boil in a 3 1/2 pt saucepan over med heat, whisking constantly, about 2 minutes.
Stir in milk and bring to a boil; remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately (it is very thin!). It will set up very quickly. Makes 3 cups.

Brenda Rueffert's favorite




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