A rich brown sugar taste. Rose Merne makes this cake often.
1/2 cup softened butter
1 1/4 cups brown sugar
1/2 cup milk
1 2/3 cups flour
3 tsp. baking powder (info. on safe baking powder )
1 tsp. vanilla
Put ingredients into bowl in order given and do not stir until all have been added. Beat 3 minutes. Bake in buttered pan for 35-45 minutes at 350 degrees. Nuts or raisins may be added, if desired.
I sometimes cut down on the sugar a bit, and I always substitute rice milk for the milk. C & H brand brown sugar seems to be corn-free, and if you can't find corn-free vanilla you could substitute maple syrup or just leave it out.
Whole-wheat or an alternative flour could be used in this recipe. Depending on your needs, you could probably substitute shortening, margarine or oil for the butter and still get decent results.
This cake is wonderful by itself or with frosting, ice cream or whipped topping.