The main differences between the pound cakes made with brown sugar and those made with regular granulated sugar were in color and fl avor/moistness and tenderness/height and crumb structure. This...

The main differences between the pound cakes made with brown sugar and those made with regular granulated sugar were in color and fl avor/moistness and tenderness/height and crumb structure. This suggests that brown sugar can/cannot be successfully used in place of regular granulated sugar in baked goods without making additional adjustments.