Serves: 13
Total Calories: 553
Into a large bowl, sift together the flour, baking powder, and salt. In another large bowl, cream the butter and shortening until light and creamy. Gradually add the brown sugar and sugar, mixing until light and creamy. Add eggs one at a time to the sugar, beating well after each addition. Add the dry ingredients alternately with the milk, ending with the dry ingredients, beating each addition just until blended. Stir in vanilla and nuts. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 - 2 hours. Cool the cake upright for 10 minutes on a wire rack and let cool. Serve unfrosted.
This Brown Sugar Pound Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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