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Mix It Up With Jenny - Celebrate Summer's Return

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Brown Sugar Pound Cake

(Family Features) - As the calendar turns to May, my thoughts turn to warm breezes and reasons to celebrate. From Memorial Day to Father's Day and beyond, many of us will kick off the summer season with a picnic, barbecue, potluck or other casual gathering.

Whether you're celebrating a graduation, bridal shower or family reunion, planning pays off:

  • Settle on a site that suits the size of your group. A backyard (yours or a friend's) or a city park with a picnic shelter and room to play.
  • Make a menu with classic, crowd-pleasing flavors, with dishes that travel well and serve easily.
  • Invite everyone to bring a dish; you provide them recipes for a coordinated meal.
  • Those without culinary skills can bring ice, beverages, or tableware.
  • Issue invitations electronically or by phone, requesting an RSVP.
  • Ask teens to corral youngsters with games and activities.

Naturally, I like to plan what I'm going to bake. But I also like to encourage others of all ages to bake, too. So I'll share delectable dessert recipes with friends and family, choosing cake and cookie recipes designed for baking success.

One of my most-requested desserts is Brown Sugar Pound Cake, which hits everyone's sweet spot: It's irresistible served plain, or topped with fresh berries, whipped cream or ice cream. And it's an ideal traveler; transporting to the celebration site with no fuss.

For family-favorite and crowd-pleasing desserts and casual-gathering recipe ideas, check out classic and creative recipes at www.VeryBestBaking.com.

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Brown Sugar Pound Cake

  • 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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    1. PREHEAT oven to 350° F. Grease 9-inch (10-cup) tube pan and flour with 3 tablespoons flour.
    2. SIFT 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. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture alternately with 1 cup evaporated milk. Stir in rum until just mixed. Spoon batter into prepared pan.
    3. BAKE for 55 to 60 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Invert onto plate. Dust with powdered sugar prior to serving, if desired. Store in refrigerator.

Calories: 460g     Total Fat: 20g
Cholesterol: 105mg     Protein: 7g
Carbohydrates: 64g     Sodium: 430mg

Makes 12 servings
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Notes, Tips & Suggestions
Note: A 10-cup Bundt pan can also be used. Follow recipe above and bake for 50 to 55 minutes.
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SOURCE: Nestlé USA, Inc.

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