Classic Southern Desserts

Yesterday’s Sour Cream Pound Cake was delicious, but here’s a tried and true recipe that dresses up a little. Brown sugar pound cake is a tad sweeter  (lots of brown sugar!), but just as good.

Brown Sugar Pound Cake

1 cup of butter at room temperature(don’t substitute margarine)

1/2 cup Crisco

24 oz. brown sugar

5 eggs at room temperature

1 tsp. baking powder

3 1/2 cups sifted all-purpose flour

1 cup whole milk (if you really want to you can substitute 2 percent)

2 tsp. run or vanilla flavoring

Cream the butter and shortening until well mixed. Add sugar and mix. Add eggs, one at a time, beating after each one until you can’t see any yellow. Mix the baking powder with the flour. Add alternately with the milk. Stir in flavoring. Pour into a greased and floured bundt pan. Bake at 325 degrees about 1 hr and 15 minutes or until done. Check with a toothpick.

Let cool in bundt pan about 20 minutes; then turn out onto rack and cool completely. This cake is delicious topped with chocolate or lemon sauce. It’s great with fruit, too!

Pound cake freezes quite well. Be sure to wrap it securely and then place in a freezer bag.

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