This came from this week's Cooking Light E-mail Newsletter:
Recipe of the Week
This unusual poundcake received the top score from our Test Kitchen. It's perfect for a Mother's Day celebration--but don't save it just for special occasions.
Brown Sugar Pound Cake
INGREDIENTS FOR 18 SERVINGS:
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 cups packed light brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cup fat-free milk
1 tablespoon powdered sugar
This was actually the most popular pound cake among our staff. The
brown sugar gives it a rich, caramel-like flavor.
1. Preheat oven to 350 degrees.
2. Coat a 10-inch tube pan with cooking spray, and dust with the
3. Lightly spoon the flour into dry measuring cups, and level with a
knife. Combine flour, baking powder, and salt in a bowl; stir well
with a whisk. Beat the butter in a large bowl at medium speed of a
mixer until light and fluffy. Gradually add brown sugar and vanilla,
beating until well-blended. Add eggs, 1 at a time, beating well after
each addition. Add flour mixture to sugar mixture alternately with
milk, beating at low speed, beginning and ending with the flour
4. Spoon the batter into prepared pan. Bake at 350 degrees for 1 hour
and 5 minutes or until a wooden pick inserted in the center comes out
clean. Cool in pan 10 minutes on a wire rack, and remove from pan.
Cool completely on a wire rack. Sift powdered sugar over top of cake.
Yield: 18 servings (serving size: 1 slice).
CALORIES 265 (30% from fat); FAT 8.9g (sat 5.1g, mono 2.6g, poly
0.5g); PROTEIN 3.9g; CARB 42.6g; FIBER 0.6g; CHOL 58mg; IRON 1.7mg;
SODIUM 176mg; CALC 65mg
Recipe Copyright © Cooking Light Magazine