Brown Sugar Pound Cake Recipe

Name: Brown Sugar Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
HEAT oven to 350u00b0F 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
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
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
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
REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

2165

kcal

Calories

Fat

312

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CAKE, 2 1/4 cups light brown sugar, firmly packed, 1/2 cup granulated sugar, 1 cup butter, softened, and more.

Yes, Brown Sugar Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Sugar Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions