Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Baking
Halloween
More Recipes Like This
Brown Sugar Pound Cake II
Caramel Pound Cake
Chocolate Pound Cake I
Brown Sugar Cake
Richest Ever Chocolate Pound Cake
MORE
Top Related Articles
Holiday Baking: Quick-Fix Desserts
Assembling a Wedding Cake
High Altitude Cake Baking
Decorating a Flag Cake
Decorating a Wedding Cake
Cutting a Wedding Cake (Video)
Making an Angel Food Cake (Video)
Mardi Gras King Cake
Butter Cakes and Pound Cakes
How to Decorate an Easter Cake (Video)
Related Collections
Pound Cakes
Cakes
Desserts
Recipes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
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."
RECIPE RATING:
Read Reviews
(43)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
1 Hr
READY IN
1 Hr 30 Min
Original recipe yield 1 - 10 inch tube pan
SERVINGS
(
Help
)
Servings
US
METRIC
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
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jul. 4, 2003 by TLBRAN
X
Full Review
TLBRAN
Jul. 4, 2003
I made this cake twice yesterday. I used a 12 cup, 10" inch bundt pan. I beat the sugars/butter for about 8 minutes & another 3-4 minutes after adding eggs. Also, I added 1/2 tsp salt to the dry ingredients. The cake was HUGE, moist & smelled wonderful when baking. I made the 1st cake with pecans & it was delicious. I made the 2nd cake without pecans and topped the slightly warm cake with a caramel frosting which dripped down the sides. YUMMY! (Caramel frosting: melt 1/2 stick real butter over low heat; add 1/2 cup packed dark brown sugar and 1/4 cup milk; heat until almost boiling. Remove from heat and cool 10 min. Add 1/2 tsp vanilla. Beat in 2 cups sifted confectioners sugar until smooth. Cool 5 minutes and spoon on warm cake). Thanks for a great recipe.
Was this review helpful?
[
YES
]
24 users found this review helpful
I made this cake twice yesterday. I used a 12 cup, 10" inch bundt pan. I beat the...
MORE
MORE
Reviewed on Oct. 29, 2006 by
SOUTHERNBELLE0908
X
Full Review
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!!!!
Was this review helpful?
[
YES
]
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
MORE
Reviewed on Jun. 17, 2003 by BabaEva
X
Full Review
BabaEva
Jun. 17, 2003
I make many pound cakes and am always testing recipes for new ones. This one is a hit! Great texture and flavor. Add icing if you need a little pizzaz, but wonderful by it's self. Great for breakfast too!
Was this review helpful?
[
YES
]
7 users found this review helpful
I make many pound cakes and am always testing recipes for new ones. This one is a hit! Great...
MORE
MORE
Reviewed on Jul. 23, 2003 by
DREGINEK
X
Full Review
DREGINEK
Jul. 23, 2003
Personally, I thought this was bland and too crumbly (2-stars at best) BUT my family gives this a 4-star rating. They thought it was really good. Thank goodness I headed others advice: I added a handful of Hershey's cinnamon chips to the bottom of the cake pan before I poured the batter in and another small handful into the batter itself. Without this addition - I doubt I would have a received the high approval rating from my family that it did. Tastes similar to a sugar cookie but too plain for me (very unusual!). I'll let my family eat this cake up but I'm sorry - I just don't think I'll make it again.
Was this review helpful?
[
YES
]
6 users found this review helpful
Personally, I thought this was bland and too crumbly (2-stars at best) BUT my family gives...
MORE
MORE
Reviewed on Jun. 17, 2003 by NICKI_C
X
Full Review
NICKI_C
Jun. 17, 2003
I think I found a new pound cake recipe. This is a delicious, moist and flavorful cake. I got it out of the oven around 7 o'clock that evening, and by the end of the day there was barely a piece left for me.
Was this review helpful?
[
YES
]
6 users found this review helpful
I think I found a new pound cake recipe. This is a delicious, moist and flavorful cake. I...
MORE
MORE
Reviewed on Sep. 30, 2007 by Super99
X
Full Review
Super99
Sep. 30, 2007
Made it tonight. Followed exactly - came out great! I read earlier comments.. You shouldn't lessen the sugar, it'll make the cake less dense. Also, it's very important to add sugar very slowly. Take 5-7 minutes to add. Add eggs one at a time and beat until just blended. Don't over beat eggs! Your cake will overflow if you do. I baked mine in a metal bundt pan for 70 minutes and it was perfect. Thanks for the recipe!
Was this review helpful?
[
YES
]
4 users found this review helpful
Made it tonight. Followed exactly - came out great! I read earlier comments.. You shouldn't...
MORE
MORE
Reviewed on Jun. 27, 2003 by
Dolly68
X
Full Review
Dolly68
Jun. 27, 2003
This was very good and moist. It was just a little sweet but I will make it again.
Was this review helpful?
[
YES
]
4 users found this review helpful
This was very good and moist. It was just a little sweet but I will make it again.
MORE
MORE
Reviewed on Jun. 3, 2003 by
PRATE002
X
Full Review
PRATE002
Jun. 3, 2003
This recipe made a really moist and interesting cake. I love the pecans! They add something extra and keep it from being too plain, but it still remains simple. I don't make pound cake often, but when I do again, I will use this recipe.
Was this review helpful?
[
YES
]
4 users found this review helpful
This recipe made a really moist and interesting cake. I love the pecans! They add something...
MORE
MORE
Reviewed on Jun. 3, 2003 by CARRIETOOLE
X
Full Review
CARRIETOOLE
Jun. 3, 2003
Perhaps it's better right out of the oven, but I found this cake to be rather bland. Personally, I think it would benefit from cinnamon chips or a cinnamon crumb topping. It didn't seem to be anything special.
Was this review helpful?
[
YES
]
4 users found this review helpful
Perhaps it's better right out of the oven, but I found this cake to be rather bland. ...
MORE
MORE
Reviewed on Jun. 17, 2003 by
Brown Sugar Girl
X
Full Review
Brown Sugar Girl
Jun. 17, 2003
Delicious! Off the hook! Moist, flavorful, addicitive...everything I love about cake ;-)
Was this review helpful?
[
YES
]
3 users found this review helpful
Delicious! Off the hook! Moist, flavorful, addicitive...everything I love about cake ;-)
MORE
MORE