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Brown Sugar Pound Cake I

SUBMITTED BY: ARVILLALAR PHOTO BY: What a Dish!

"A wonderful blend of brown sugar and pecans in this old-fashioned pound cake."

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Read Reviews (43)

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PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min
Original recipe yield 1 - 10 inch tube pan

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups light brown sugar
1 cup white sugar
1 1/2 cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 75 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.

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REVIEWS

Reviewed on Jul. 4, 2003 by TLBRAN

I made this cake twice yesterday. I used a 12 cup, 10" inch bundt pan. I beat the... MORE

Reviewed on Oct. 29, 2006 by SOUTHERNBELLE0908

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

SOUTHERNBELLE0908
Oct. 29, 2006

after reading all the reviews, I did decide to modify this recipe just a bit to add more flavor. I added: 1/2 tsp salt to dry ingredients; to the egg& sugar mixture I also added: 1 tsp of "vanilla butter&nut extract" (it's by mccormick and in most stores), 1 tsp of lemon zest (helps balance out all the sweetness) and substituted half&half instead of milk. I ground the pecans in the food processor untill they were fine but not dust or paste, about 20 sec maybe; folded them in at the end. For a glaze I did: 6 tbl butter, 3 tbl corn syrup, 1/2 tsp lemon zest, 1/4 c brown sugar. Cooked over med heat for until well combined and butter is completely melted. Off heat add: 1 tsp vanilla, 1 tsp of the vanilla butter extract and 1 cup of finely chopped pecans. It should resemble the topping for a sticky bun, thick and gooey. Spoon over the top of the cake when still warm. It is very sweet and decadent dessert that is fabulous for company. I sprinkled a bit of powdered sugar around the plate when I served it. It was beautiful and scrumptous and everyone loved it! Thank you for such a wonderful recipe!!!!

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16 users found this review helpful

after reading all the reviews, I did decide to modify this recipe just a bit to add more... MORE

Reviewed on Jun. 17, 2003 by BabaEva

I make many pound cakes and am always testing recipes for new ones. This one is a hit! Great... MORE

Reviewed on Jul. 23, 2003 by DREGINEK

Personally, I thought this was bland and too crumbly (2-stars at best) BUT my family gives... MORE

Reviewed on Jun. 17, 2003 by NICKI_C

I think I found a new pound cake recipe. This is a delicious, moist and flavorful cake. I... MORE

Reviewed on Sep. 30, 2007 by Super99

Made it tonight. Followed exactly - came out great! I read earlier comments.. You shouldn't... MORE

Reviewed on Jun. 27, 2003 by Dolly68

This was very good and moist. It was just a little sweet but I will make it again. MORE

Reviewed on Jun. 3, 2003 by PRATE002

This recipe made a really moist and interesting cake. I love the pecans! They add something... MORE

Reviewed on Jun. 3, 2003 by CARRIETOOLE

Perhaps it's better right out of the oven, but I found this cake to be rather bland. ... MORE

Reviewed on Jun. 17, 2003 by Brown Sugar Girl

Delicious! Off the hook! Moist, flavorful, addicitive...everything I love about cake ;-) MORE

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