Brown Sugar Pound Cake I

Brown Sugar Pound Cake I

85
ARVILLALAR 5

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

1 h 30 m servings 469 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 170 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

85
  1. 102 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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 ...

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 slowl...

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 "vani...

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 ...

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 pie...

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 pret...

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...

This cake was fine, but it didn't turn out like a pound cake at all, just a regular cake in a bundt pan. It didn't have the pound cake crust, or really firm texture. It was firm enough, just n...