A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.
Ingredients
- light brown sugar: 2 cups
- white sugar: 1 cup
- ½ cups butter: 1 piece
- eggs: 5 piece
- vanilla extract: 1 tsp
- milk: 1 cup
- all-purpose flour: 3 cups
- baking powder: 0.5 tsp
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
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In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
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Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
