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Brown Sugar Pound Cake

Course Dessert
Cuisine American
Keyword brown-sugar-pound-cake
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 1 cake
Author Melissa Sperka

Ingredients

  • Cake:
  • 2 1/4 cups firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup butter softened
  • 1/2 cup Crisco® All-Vegetable Shortening
  • 2 teaspoons vanilla extract
  • 5 large eggs
  • 3 cups Martha White® 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.