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There’s something special about an old-school recipe that’s been passed down, printed on worn pages, and still delivers every single time. This Brown Suga’ Pound Cake comes straight from a vintage soul food cookbook—and let me tell you, it shows up.

We’re talking rich, buttery flavor, that deep caramel note from brown sugar, and a soft, tender crumb that only comes from doing things the right way. No shortcuts. No boxed mixes. Just real ingredients and a little patience.

This is the kind of cake you make when you want your kitchen to feel like home.

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https://video.wixstatic.com/video/a44a5b_3c31b7e8149e44e6856a9d800f223e0a/1080p/mp4/file.mp4

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Ingredients:

• 1½ cups (3 sticks) butter, softened

• 2 cups light brown sugar

• 1 cup white sugar

• 5 large eggs

• 3 cups all-purpose flour (sifted)

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 cup milk (room temperature)

• 1 teaspoon vanilla extract

• Optional: 1 cup chopped walnuts or pecans

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Tools from the Kitchen:

• Bundt or tube pan (10-inch)

• Hand or stand mixer

• Mixing bowls

• Sifter

• Measuring cups/spoons

• Wire rack

• Spatula

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Prepare:

1. Preheat oven to 325°F. Generously butter and flour a 10-inch bundt or tube pan.

2. Beat butter until light and fluffy. Slowly add brown sugar, then white sugar. Mix until smooth and airy.

3. Add eggs one at a time, mixing well after each addition.

4. Sift together flour, baking powder, and salt.

5. Gradually add dry ingredients and milk to the batter, alternating between the two. Begin and end with flour. Mix gently—don’t overwork.

6. Stir in vanilla extract (and nuts if using).

7. Pour batter into prepared pan and bake for 45 minutes to 1 hour, or until a toothpick comes out clean.

8. Let cake cool in pan for about 10 minutes, then turn out onto a wire rack to cool completely.

9. Dust with powdered sugar before serving.

Recipe Note: Inspired by a classic comfort-food recipe from Sheila Ferguson's Soul Food cookbook.

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Notes from the Kitchen:

• Don’t rush the creaming step—that’s where the texture is built

• Room temp ingredients matter more than you think

• Low and slow baking gives you that perfect crust

• Powdered sugar isn’t just pretty—it balances the richness

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