Georgia Pound Cake

Makes 2 9x5 loaves! One for now, and one for the freezer.


This is a rather tedious recipe for this non-baker, but the results are so delicious it is worth it! (I don't have a stand mixer, so it's a mini workout for my arms to beat for 10 minutes with my hand mixer.)

1 1/2 cups butter
5 eggs
1 cup milk
3 cups flour
1/2 tsp. baking powder
2 1/3 cups backed brown sugar
1 cup granulated sugar
1 tsp. vanilla
1 cup chopped pecans

Allow butter, eggs and milk to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x5x3-inch loaf pans; set aside. In a medium bowl combine flour and baking powder; set aside. In a large mixer bowl, beat butter with an electric stand mixer on medium to high speed for 30 seconds. Gradually add brown sugar and granulated sugar, beating about 10 minutes or until very light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add dry mixture and milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in pecans. Pour batter into prepared pans and bake in a 325° oven about 65 minutes, or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely.

~ Charmin