This post brought to you by Martha White®
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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Disclosure: This is a sponsored conversation written by me on behalf of Martha White. Thank you for being supportive and allowing me to share the brands with you that I care about and enjoy. Recipe and images used by permission visit the website for the original here
Brown Sugar Pound 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
- 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
- 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.