Recipe by ARVILLALAR
"A wonderful blend of brown sugar and pecans in this old-fashioned pound cake."
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light brown sugar
1 1/2 cups
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.
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.
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!
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!!!!
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!
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.
Delicious! Off the hook! Moist, flavorful, addicitive...everything I love about cake ;-)
Wow! Not for anyone watching their calories and weight but...wow! Shared a piece with a friend this morning: her review..."it was the BEST thing I have EVER put into my mouth!" I think that pretty much sums it up. Made it exactly as stated but used the frosting from Caramel Poundcake recipe. Delish.
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Sugar Pound Cake I
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 218
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