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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. It's no secret that Martha White has been in the baking business for decades providing quality products from cornbread to biscuits. They're a trusted brand that I grew-up with and one my pantry is never without.
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. It's no secret that Martha White has been in the baking business for decades providing quality products from cornbread to biscuits. They're a trusted brand that I grew-up with and one my pantry is never without.
Pound Cake for Any Occasion
Pound cakes in every flavor are an absolute personal favorite of mine. If you've been with me very long you may have seen my Aunt Beulah's Lemon Lovers Pound Cake, a fan favorite Million Dollar Pound Cake and for the chocolate lovers my rich and decadent Chocolate Sour Cream Pound Cake. 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. Get more pound cake inspiration here in the MSSK recipe index.
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Brown Sugar Pound Cake
Ingredients
- Cake:
- 2 ¼ cups firmly packed light brown sugar
- ½ cup granulated sugar
- 1 cup butter softened
- ½ cup vegetable shortening
- 2 teaspoons vanilla extract
- 5 large eggs
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 cup chopped pecans toasted
- Glaze:
- ¼ cup butter
- ½ cup firmly packed light brown sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ½ 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 ¼ 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 ¼ 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 ¼ cup butter in small saucepan over medium-low heat. Add ½ cup brown sugar; cook 2 minutes, stirring constantly.
- Add ¼ 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.
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Lisa
Can this be made in loaf pans instead of tube pan? If so, cooking time?
Melissa
It could, you'll have to check at the halfway point and adjust time from there.
Teresa
Can I replace the milk with almond milk, I’m lactose intolerant. 😊 thank you
Melissa
I haven't tested it but, yes I think you could.
Qeauna
Yes I just did it today and it was perfect and nice and sweet.
Sandy
If you leave the nuts out, should you compensate with something else, like more oats?
Melissa
You can leave the nuts out with no other adjustments. I wouldn't recommend using oats in this cake.
Fayth
How do u make the icing on top I dont think it was in the video?
Melissa
Please follow the recipe. Scroll down, it's all there.
Syl
Can I have the measurement for a smaller cake... Only 2 of. Us... How much more butter to add if without shortening... Thanks
Melissa
If you want a smaller cake you'll need to half this recipe. Same amount of butter in place of shortening.
jenny
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
Melissa
It does mean solid vegetable shortening not oil.
Peggy
Can this cake be made ahead and froze until needed for a holiday?
Melissa
Yes, it can be frozen.
Michele
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.
Melissa
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.
Sylvia Byrd
This cake looks luscious. I will make it soon.
Lil T
This recipe turned out great I've gotten praise from all my family and friends . I’m making it for thanksgiving
Melissa
I'm delighted you enjoyed this one I love it, too. Happy Thanksgiving to you and yours.
Ann
Can you the same recipe but use it for a several layer cake???
Melissa
If you like, sure.
Samara
A couple people in my family are allergic to nuts, would it be ok to omit them from the recipe?
Melissa
Yes, you can leave them out, no problem.
Susan
Have never made this before but plan to tomorrow. It looks so good!
Melissa
It's a winner hope you love it!
judy
Have not made this cake yet, but I will! Looks delicious...thank you!
Melissa
Hi Judy, it's a great one enjoy!
Jeretta
Is the pound cake dry?
Melissa
No, it's not dry.
Martha
Thank you so much I made the brown sugar pound cake it was so good keep the recipe coming
Melissa
Oh wonderful I'm delighted you enjoyed that one, it's one of my favorites!
Terry M
I want to try this. Can I use all butter and no shortening?
Melissa
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.
helene Chartrand
Pourrait -on avoir la recette en fran¸cais s.v.p. merci
Sandy
Hi Melissa can you use a bundt pan for the brown sugar pound cake instead of a tube pan??
Melissa
Hi Sandy, this is a big cake that's why it calls for a tube pan. I would recommend sticking with that.
Robin
Can someone please tell me how to modify the sugar to how much stevia to use?
Thank you in advance!
Darwat
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.
Laurie K
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
Kristy
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.