This was actually the most popular pound cake among our staff. The brown sugar gives it a rich, caramel-like flavor.
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
How to Make It
Preheat oven to 350°.
Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.
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 mixture.
Spoon the batter into prepared pan. Bake at 350° 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.
Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.
Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.
This was a very good cake - not dry or crumbly. Served it to guests and they loved it. We served it with ice cream and it was great. If I was serving it alone, I think a caramel or orange glaze would pair nicely with it. I will definitely make this again.
Based on another reviewer's comments that it was somewhat dry and crumbly, I used 1/2 C butter and 1/4 C canola oil. I loved the texture--dense, like a good pound cake should be, and not dry at all. I also dusted the pan with graham cracker crumbs instead of bread crumbs and it came out great. Wonderful brown sugar flavor. I wish the author had paired a good glaze to go with it. I used a browned butter glaze and it was okay... Something with more zing like citrus, or a caramel-nutty glaze would have been good. The cake would be marvelous served with fresh berries and whipped cream. I will definitely make it again with these finishing touches in mind.