ALISA HUNTSMAN / LOVELESS CAFE'S PASTRY CHEF
Annie Loveless' Brown Sugar Pound Cake
1 box light brown sugar
1 c white sugar
1 c crisco
1/2 c butter
5 large eggs
1 t vanilla
3 c flour
1 t baking powder
1/2 t salt
1 c milk
1 c nuts
In a mixer, cream together both sugars, Crisco, butter and eggs until well blended. In a separate bowl, sift together flour, baking powder and salt. Add to creamed mixture, stirring well. Add milk and nuts and stir again until well blended. Pour into 5 small loaf pans, a 10-cup Bundt pan or two 9-inch loaf pans. Be sure to grease and flour the pans! Bake for 350 degrees for 55 minutes to 1 1/2 hours, depending on the size of the pans you use. Test with a wooden skewer, and when it comes out clean, the cake is done. Cool in the pan for 5 minutes, then invert on a wire rack to cool.
