Brown Sugar Pound Cake

photo by Tinkerbell



- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Yields:
-
1 10 inch tube pan
- Serves:
- 16
ingredients
-
FOR THE CAKE
- 2 1⁄4 cups light brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 1 cup butter, softened
- 1⁄2 cup shortening
- 2 teaspoons vanilla extract
- 5 large eggs
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 cup pecans, chopped
-
FOR THE GLAZE
- 1⁄4 cup butter
- 1⁄2 cup light brown sugar, firmly packed
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
directions
- 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.
- 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.
- 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.
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Reviews
-
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 (recipe #278515) 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. :)
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey