This is quite the unusual pound cake because it is sweetened with dark brown sugar and light brown sugar. 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 mini loaf pan pound cakes finished in about 55 minutes.
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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© Copyright Paula Quinene. Check out Guam cookbooks and Chamorro cookbooks, A Taste of Guam and Remember Guam, for more Guamanian recipes and Chamorro recipes that are tested, tried and true. Get Macarons Math, Science, and Art, for foolproof macaron recipes and techniques. Enjoy a Guam romance novel in Conquered. Most photos courtesy Paula and Edward Quinene.