Brown Sugar Pound Cake II

Brown Sugar Pound Cake II

10
dcbeck46 1

"I have made this cake many times - it is one of my favorites!"
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Ingredients

2 h servings 384 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 195 mg
  • 8%

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, 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.

Reviews

10
  1. 11 Ratings

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Most helpful positive review

Cake is very good but the frosting is wonderful!!!!! It like candy and my kids love it. I will use it for other cakes also. Thanks.

Most helpful critical review

I was disappointed with this recipe for several reasons. I followed directions exactly, making no changes but it still came out rather dry and tough. The strange thing is, I baked it for exact...

I was disappointed with this recipe for several reasons. I followed directions exactly, making no changes but it still came out rather dry and tough. The strange thing is, I baked it for exact...

Cake is very good but the frosting is wonderful!!!!! It like candy and my kids love it. I will use it for other cakes also. Thanks.

While this is a pretty cake, and while the frosting is wonderful, the cake itself is dry, dry, dry. 'Nuff said.

This cake has become a favorite at our house. Easy and proud to say it is a "scratch" cake. My grandchildren love the glaze!

oh...my...goodness...this icing was to die for. I did not make the cake because I had my own recipe, but the icing was so good. I had so many compliments on the icing and how it really complim...

Good pound cake recipe. I didn't have maple extract so used vanilla. The cake had a good texture and flavor. The glaze on top was really great. We served with strawberries and whipped cream.

This exact recipe appeared in a magazine I saw last month-I believe it was Southern Cooking or something like it...anyway I wrote it down and made it the same day and it was fabulous. I gave som...

Fantastic recipe! Firm and moist. Everyone loved it. I would definitely make this again.

I made this cake without eggs--children are allergic. It came out moist and great. The icing was also good. I would definitely make this cake again.