This is quite the unusual pound cake because it is sweetened with dark brown sugar and light brown sugar; it's hue is also that of the lighter sweetener. Someone once told me it reminded him of a Samoan cake.
Because I have grown to enjoy my mini loaf pans, I used them instead of the Bundt pan. I scooped 1 1/2 cups of batter plus 1 tablespoon of batter into each of four mini pans. The pound cakes finished in about 55 minutes; follow the remaining steps in the cookbook.
I love this "brown sugar" pound cake as it is simple, delish and it does not need a frosting. This is the first pound cake recipe in A Taste of Guam.
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