Brown Sugar Pound Cake

Brown Sugar Pound Cake

  By skstiffler  

March 4, 2013

  • Yields: 12 Servings
Brown Sugar Pound Cake


1Preheat oven to 350° F.

2Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.

3Sift remaining 2 1/2 cups flour, baking powder and salt into medium bowl. Beat butter in large mixer bowl until creamy. Add brown sugar gradually and continue beating until light and loose, about 4 to 5 minutes.

4Beat in eggs, one at a time, beating well after each addition.

5Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.

6Bake for 55 to 60 minutes or until knife inserted in center comes out clean.

7Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired.

8Store in refrigerator.

Note: A 10-cup Bundt pan can also be used. Follow recipe above and bake for 50 to 55 minutes.


source: Family Features


1 cup (2 sticks) butter, softened

2 1/2 cups plus 3 tablespoons all-purpose flour, divided

1 teaspoon salt

2 teaspoons baking powder

2 cups packed dark brown sugar

3 large eggs

1 cup Nestlé Carnation Evaporated Milk

1 to 2 tablespoons rum or 1 teaspoon rum extract (optional)

Powdered sugar (optional)


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