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Brown Sugar Pound Cake I

Brown Sugar Pound Cake I

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
ARVILLALAR

ARVILLALAR

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
  2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews

TLBRAN
156

TLBRAN

7/4/2003

I made this cake twice yesterday. I used a 12 cup, 10" inch bundt pan. I beat the sugars/butter for about 8 minutes & another 3-4 minutes after adding eggs. Also, I added 1/2 tsp salt to the dry ingredients. The cake was HUGE, moist & smelled wonderful when baking. I made the 1st cake with pecans & it was delicious. I made the 2nd cake without pecans and topped the slightly warm cake with a caramel frosting which dripped down the sides. YUMMY! (Caramel frosting: melt 1/2 stick real butter over low heat; add 1/2 cup packed dark brown sugar and 1/4 cup milk; heat until almost boiling. Remove from heat and cool 10 min. Add 1/2 tsp vanilla. Beat in 2 cups sifted confectioners sugar until smooth. Cool 5 minutes and spoon on warm cake). Thanks for a great recipe.

Super99
71

Super99

9/30/2007

Made it tonight. Followed exactly - came out great! I read earlier comments.. You shouldn't lessen the sugar, it'll make the cake less dense. Also, it's very important to add sugar very slowly. Take 5-7 minutes to add. Add eggs one at a time and beat until just blended. Don't over beat eggs! Your cake will overflow if you do. I baked mine in a metal bundt pan for 70 minutes and it was perfect. Thanks for the recipe!

SOUTHERNBELLE0908
49

SOUTHERNBELLE0908

10/29/2006

after reading all the reviews, I did decide to modify this recipe just a bit to add more flavor. I added: 1/2 tsp salt to dry ingredients; to the egg& sugar mixture I also added: 1 tsp of "vanilla butter&nut extract" (it's by mccormick and in most stores), 1 tsp of lemon zest (helps balance out all the sweetness) and substituted half&half instead of milk. I ground the pecans in the food processor untill they were fine but not dust or paste, about 20 sec maybe; folded them in at the end. For a glaze I did: 6 tbl butter, 3 tbl corn syrup, 1/2 tsp lemon zest, 1/4 c brown sugar. Cooked over med heat for until well combined and butter is completely melted. Off heat add: 1 tsp vanilla, 1 tsp of the vanilla butter extract and 1 cup of finely chopped pecans. It should resemble the topping for a sticky bun, thick and gooey. Spoon over the top of the cake when still warm. It is very sweet and decadent dessert that is fabulous for company. I sprinkled a bit of powdered sugar around the plate when I served it. It was beautiful and scrumptous and everyone loved it! Thank you for such a wonderful recipe!!!!

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