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    You are in: Home / Recipes / Brown Sugar Pound Cake Recipe
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    Brown Sugar Pound Cake

    Brown Sugar Pound Cake. Photo by **Tinkerbell**

    1/4 Photos of Brown Sugar Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    10 mins

    1 hrs 15 mins

    senseicheryl's Note:

    This recipe comes from the www.crisco.com website. It appears to be different from the others that are posted on Zaar plus the picture on the website looks scrumptious!

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    Ingredients:

    Serves: 16

    Yield:

    10 inch ...

    Units: US | Metric

    FOR THE CAKE

    FOR THE GLAZE

    Directions:

    1. 1
      HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

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    Ratings & Reviews:

    • on June 23, 2009

      55

      Absolutely delicious! I made this after reading a post in Q&A about a pound cake cupcake recipe. I couldn't find a recipe for them here so I chose this recipe & adapted the cooking time for cupcakes (about 32 minutes to bake & the recipe made 24). The cakes themselves are so moist & flavorful. My family just went crazy for them! They won't have a domed top like we expect from a normal cupcake, but we usually turn pound cake over to serve anyway. I think these would be great served upside down & glazed or decorated with berries as individual plated deserts. I'll most definitely be making this one again in the traditional bundt pan. I did omit the pecans (as I didn't have enough on hand) but we really didn't miss them. Thanks for posting this recipe, Cheryl! UPDATE: Made this again this morning so I could try out another frosting recipe (Browned Butter Frosting) for a game of photo tag. This time I used my dark, non-stick springform bundt pan & should have cooked it a little less than I did but I just trimmed a bit off the top & frosted it. The inside was still moist & soft. Again, my family raved over the flavor. :)

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    • on April 19, 2009

      55

      I made this recipe for Easter for the first time and it wa a big hit. The family loved it and were fighting over who was going to take the rest home. I will definetley keep this one.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2009

      55

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    Nutritional Facts for Brown Sugar Pound Cake

    Serving Size: 1 (149 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 578.7
     
    Calories from Fat 253
    43%
    Total Fat 28.1 g
    43%
    Saturated Fat 12.0 g
    60%
    Cholesterol 106.8 mg
    35%
    Sodium 196.4 mg
    8%
    Total Carbohydrate 77.9 g
    25%
    Dietary Fiber 1.2 g
    5%
    Sugars 57.8 g
    231%
    Protein 5.7 g
    11%

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