1/2 c. butter, softened (you may use margarine, butter adds more flavor!)
1 lb. box light brown sugar
5 large eggs
3 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. evaporated milk
1 tsp. maple flavoring or vanilla extract
Brown Sugar Glaze (below recipe)
Beat shortening, butter, and brown sugar at medium speed with an electric mixer 2 minutes or till creamy. Add eggs, one at a time, beating well after each addition.
Combine flour, salt, and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan. Bake at 300 degrees for 1 hour and 15 minutes or til a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; remove from pan and cool completely. Pour Brown Sugar Glaze over cake. Let cake stand 30 minutes or until glaze is firm.
BROWN SUGAR GLAZE: 1/2 c. butter, 1 cup firmly packed light brown sugar, 1/4 c. evaporated milk, 3 c. powdered sugar (confectioner's sugar), sifted, and 1 tsp. vanilla-
Melt butter in pan over medium heat. Whisk in brown sugar, and cook 1 minute. Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.
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