Brown Sugar Pound Cake
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This Brown Sugar Pound Cake is an all-time favorite. Pound cakes are a quintessential Southern delicacy and this rich brown sugar variation gives you one more reason to fall in love with them all over again. Serve it as a sweet treat at the holidays or any meal all year long.
Brown Sugar Pound Cake is a Southern Classic
This Brown Sugar Pound Cake is one of my all-time favorite recipes from my good friends at Martha White. Pound cakes are a quintessential Southern delicacy and this rich brown sugar variation gives me one more reason to fall in love with them all over again. This recipe from Martha White is tried and true, they’ve been in the baking business for decades providing quality products from cornbread to biscuits. Ingredients you’ll need to make Brown Sugar Pound Cake from scratch:
- Flour – All purpose flour sifted with baking powder and salt.
- Sugar – Light brown sugar and granulated sugar.
- Butter – Salted or unsalted butter, softened.
- Shortening – Solid vegetable shortening.
- Flavorings – Vanilla extract.
- Eggs – Large eggs.
- Milk – One cup whole milk.
- Nuts – Chopped pecans, toasted.
- Glaze – Butter, light brown sugar, whole milk, vanilla extract, powdered sugar and chopped toasted pecans.
How to Make the BEST Brown Sugar Pound Cake Recipe
Pound cake is a classic Southern dessert and they’re on the dessert table at every special event or holiday gathering with my family. It’s the dessert equivalent of comfort food and worth the small amount of effort it takes to make them.
- Kitchen tools you’ll need to make homemade Brown Sugar Pound Cake: A stand mixer or hand mixer, large bowl, medium bowl, whisk, angel food pan, silicone spatula, sheet pan for toasting the pecans, measuring cups and spoons.
- When measuring flour, always spoon the flour into the measuring cup then level. Never scoop the enture cup into the flour or it can become compacted and the cake will be dry.
- Allow ample time for the butter to soften at room temperature or use the soten function on your microwave. This will ensure that it creams beaurifully with the sugar.
- You can toast the pecans in advance for a timesaver. To toast pecans: Spread chopped pecans in a single layer on a sheet pan. Roast in a preheated 350°F oven for 6-8 minutes, then set aside to cool completely.
- Store Brown Sugar Pound Cake in an airtight container at room temperature for up to 4 days or chilled in the refrigerator for one week.
- You can also freeze this Brown Sugar Pound Cake for up to 3 months.
More Southern Pound Cake Recipes to Make
- My Aunt’s Lemon Lovers Pound Cake never dissapooints.
- Million Dollar Pound Cake is a fan favorite.
- Chocolate lovers will flip for my rich and decadent Chocolate Sour Cream Pound Cake.
- Citrus infused Orange Pound Cake.
- Island inspired Pineapple Pound Cake with a pineapple cream glaze.
- You may have everything you need to make this Buttermilk Pound Cake.
- Kids of all ages love this Reese’s Peanut Butter Pound Cake.
- Key Lime Pound Cake is sure to become a family favorite.
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Brown Sugar Pound Cake
Ingredients
- Cake:
- 2 1/4 cups firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup butter softened
- 1/2 cup vegetable shortening
- 2 teaspoons vanilla extract
- 5 large eggs
- 3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup chopped pecans toasted
- Glaze:
- 1/4 cup butter
- 1/2 cup firmly packed light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup chopped pecans toasted
Instructions
- HEAT oven to 350°F. Spray a 10-inch tube pan with flour no-stick baking spray. Set aside.
- Spread the pecans for the cake and garnish in a single layer on a sheet pan. Toast for 6-8 minutes. Cool completely.
- Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in a large mixing bowl. Beat with an electric mixer until light and fluffy.
- Add eggs 1 at a time, beating well after each addition.
- COMBINE flour, baking powder and salt in medium bowl; mix well.
- Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
- BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
- GLAZE Melt 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly.
- Add 1/4 cup milk; bring to a boil, stirring constantly.
- REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.
- Garnish with additional toasted pecans.
Can this be made in loaf pans instead of tube pan? If so, cooking time?
It could, you’ll have to check at the halfway point and adjust time from there.
Can I replace the milk with almond milk, I’m lactose intolerant. 😊 thank you
I haven’t tested it but, yes I think you could.
Yes I just did it today and it was perfect and nice and sweet.
If you leave the nuts out, should you compensate with something else, like more oats?
You can leave the nuts out with no other adjustments. I wouldn’t recommend using oats in this cake.
How do u make the icing on top I dont think it was in the video?
Please follow the recipe. Scroll down, it’s all there.
Can I have the measurement for a smaller cake… Only 2 of. Us… How much more butter to add if without shortening… Thanks
If you want a smaller cake you’ll need to half this recipe. Same amount of butter in place of shortening.
I really want to try making this cake, it calls for shortening, is that the white solid kind in a can? Or can I use the Crisco oil? Thanks
It does mean solid vegetable shortening not oil.
Can this cake be made ahead and froze until needed for a holiday?
Yes, it can be frozen.
Are there any variations for high altitude? I’m a Georgia girl out in the desert of New Mexico at an altitude just over 4300ft. So far, the only alterations I’ve had to make was adjusting the baking temperature.
Often lowering the temperature and baking longer generally works. If you’ve had success with adjusting the temperature alone, that should also work for this cake.
This cake looks luscious. I will make it soon.
This recipe turned out great I’ve gotten praise from all my family and friends . I’m making it for thanksgiving
I’m delighted you enjoyed this one I love it, too. Happy Thanksgiving to you and yours.
Can you the same recipe but use it for a several layer cake???
If you like, sure.
A couple people in my family are allergic to nuts, would it be ok to omit them from the recipe?
Yes, you can leave them out, no problem.
Have never made this before but plan to tomorrow. It looks so good!
It’s a winner hope you love it!
Have not made this cake yet, but I will! Looks delicious…thank you!
Hi Judy, it’s a great one enjoy!
Is the pound cake dry?
No, it’s not dry.
Thank you so much I made the brown sugar pound cake it was so good keep the recipe coming
Oh wonderful I’m delighted you enjoyed that one, it’s one of my favorites!
I want to try this. Can I use all butter and no shortening?
It will change the cake. The shortening in this cake provides some stability to the crumb since there’s brown sugar in the recipe. You can use all butter but, it will change how the cake bakes.
Pourrait -on avoir la recette en fran¸cais s.v.p. merci
Hi Melissa can you use a bundt pan for the brown sugar pound cake instead of a tube pan??
Hi Sandy, this is a big cake that’s why it calls for a tube pan. I would recommend sticking with that.
Can someone please tell me how to modify the sugar to how much stevia to use?
Thank you in advance!
Robin, I was wondering the same. I have found in other recipes to use 1/2 the amount of Stevia for a sugar substitute.
Does anyone have any suggestion for a sugar free powdered sugar. I cannot find in our local grocery.
You can make your own powdered Splenda sugar. I’ve done it with regular sugar!
http://www.geniuskitchen.com/recipe/homemade-powdered-sugar-with-splenda-and-glazes-241843
This looks unbelievably delicious. I never bake because I don’t have a mixer, and can’t afford one. But I’d make this in a heartbeat.