Brown Sugar Pound Cake

READY IN: 1hr 25mins
Recipe by Denise in da Kitchen

I found this in the paper and am posting it here for safe-keeping. It is a little different than others already posted as it uses maple flavoring. Yum!

Top Review by Roxygirl in Colorado

I was out of white sugar and needed something to bake for our church coffee hour. I chose your recipe since it called for less butter than the others and addition of maple extract. I realize now that I accident. baked the cake at 350 but I liked the texture with the crunchy crust anyway! I added a quick glaze with brown sugar, evaporated milk (boiled for 1 min. and cooled) and added 1/2 cup pwd. sugar. I decorated top with some pecan halves. This was a WONDERFUL tasting and good textured cake that reminded me of my favorite maple scone. Thanks Denise, for posting. Roxygirl

Ingredients Nutrition


  1. Preheat oven to 325 degrees fahrenheit.
  2. Grease and flour a 10-inch tube pan.
  3. Mix together the flour, baking powder and salt. Set aside.
  4. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the eggs, one at a time.
  5. Stir in the maple extract.
  6. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated.
  7. Pour batter into prepared pan.
  8. Bake in the preheated oven for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool in pan for 10 minutes; turn out onto a wire rack and cool completely.
  10. Top with Brown Sugar Frosting.

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