Brown Sugar Pound Cake

This Brown Sugar Pound Cake is rich, buttery, and full of warm brown sugar flavor. A Southern classic perfect for holidays, Sunday suppers, or any day of the year.

Course Dessert

Cuisine American, Southern

Keyword brown-sugar-pound-cake

Prep Time 15

Cook Time 1 15

Cooling time 4

Total Time 5 30

Servings servings (may vary)

Calories 558kcal

Author Melissa Sperka

Ingredients

Cake:
2 1/4 cups firmly packed light brown sugar
1/2 cup granulated sugar
1 cup salted butter softened
1/2 cup vegetable shortening
2 teaspoons vanilla extract
5 large eggs room temperature
3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk or whole milk room temperature
1 cup chopped pecans toasted
Caramel 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 1 cup pecans for the cake and 1/2 cup pecans for the 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.
In a separate medium bowl use a whisk to sift together the flour, baking powder and salt.
On medium-low speed add flour mixture to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans. Spread batter into prepared pan.
Bake: 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to a wire rack. Cool at room temperature until completely cooled.
Make the 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 1/2 cup toasted pecans.

Notes

Measure Accurately - When measuring flour, always spoon the flour into the measuring cup then level. Never scoop the entire cup into the flour or it can become compacted and the cake will be dry.
Brown Sugar - You can use light brown sugar or dark brown sugar in this pound cake recipe for a deeper molasses flavor.
Granulated Sugar - You can use granulated sugar (white sugar) in any and all cakes including Southern pound cakes. In this cake recipe, we use a combination, but I don't recommend replacing the brown sugar altogether. This is a brown sugar pound cake after all, so don't substitute.
Nuts - You can use walnuts in place of pecans.
Milk - For the cake you can use buttermilk or whole milk. You can use heavy cream in place of milk for the glaze.
Use Room Temperature Butter - Allow ample time for the butter to soften at room temperature or use the soften function on your microwave. This will ensure that it creams beautifully with the sugar.
Toast the Pecans for More Flavor - You can toast the pecans one day in advance for a timesaver. 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 before adding to the cake batter.

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