Brown Sugar Pound Cake Ii Recipe

Name: Brown Sugar Pound Cake Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 2 cups packed brown sugar; 5 eggs; 2 teaspoons maple flavored extract; 1 cup evaporated milk; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/4 cup butter; 1/2 cup packed brown sugar; 1 1/2 cups sifted confectioners' sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Servings: persons

1/2 cup butter, softened
2 cups packed brown sugar
5 eggs
2 teaspoons maple flavored extract
1 cup evaporated milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter
1/2 cup packed brown sugar
1 1/2 cups sifted confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
2
In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
3
Bake in the preheated oven for 70 to 80 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. Decorate with Brown Sugar Frosting.
4
To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.

1669

kcal

Calories

Fat

284

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup butter, softened, 2 cups packed brown sugar, 5 eggs, 2 teaspoons maple flavored extract, and more.

Yes, Brown Sugar Pound Cake Ii 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 Ii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions