If you are looking to make a brown sugar pound cake for the sweet dessert lovers in your life, this recipe will take you there. It’s moist and delicious.
A Brown Sugar Pound Cake That Tastes Great
A pound cake by any other name wouldn’t be the same!
Let’s mix it up a bit by adding some delicious brown sugar to create a unique spin on a traditional pound cake!
As always, part of what makes a pound cake special is the glaze. And this is where things get interesting.
You can literally do any type of glaze that you want, that your family loves. Fruit or plain sugar. Running or thick. The SKY IS THE LIMIT, PEOPLE.
Watch How to Make Brown Sugar Pound Cake
When Is A Good Time To Serve A Pound Cake
Since a pound cake is very versatile in terms of flavors, storing time, and ease of travel…it makes a delicious dessert choice for a variety of outings.
You can make one ahead of time and store until you need it. It makes a great addition to a family meal, church potluck, reception, or even to carry on a family vacation. The possibilities are only limited by your imagination.
What Do You Eat With Pound Cake?
Due to a pound cake’s simplicity (but not lack of flavor), it leans itself to a multitude of tasty options. It is great with fresh fruit and cool whip (or other whipped toppings). A glaze on top adds another layer of sweetness as well.
My mom, a true southern lady, has even put a slice of cheddar cheese on it and toasted it in the oven for a savory-sweet combination with a touch of crunch! It makes a nice addition to a summer meal of BBQ and the trimmings or enhances the holiday celebrations at Thanksgiving and Christmas. Try it with your favorite menu!!
Cooking with Brown Sugar
There are two types of brown sugar — light or dark. The difference is determined by how much molasses each contains. The less molasses, the lighter the sugar. If making a cake and the recipe doesn’t differentiate between light or dark, most of the time you are safe to use light brown sugar.
Most recipes call for the brown sugar to be “packed” or pressed down into the measuring cup. The main reason for packing brown sugar is to remove any air pockets that might form between sugar particles.
You just add brown sugar, press down, and keep adding until the sugar is compact and level with the top of measuring cup. If not sure whether to “pack” the sugar and the recipe doesn’t specify, it won’t hurt to pack it so you don’t miss out any of that sweet goodness.
Ingredients
- 1.5 cups butter (3 sticks)
- 1 lb. light brown sugar
- 1 cup white sugar
- 5 lg. eggs
- 3 cups sifted plain flour
- 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1 cup whole milk
- 1 tsp. vanilla
- 1.5 cups chopped pecans
Ingredients For Glaze
GLAZE:
- 1 cup powdered sugar
- 1 tsp. vanilla
- Hot water to make a paste
Directions
- In electric mixer, cream butter, brown and white sugar well.
- Add eggs to cream mixture, one at a time; beat after each.
- Sift and add flour, baking powder, and salt to creamed mixture, alternating with milk and vanilla.
- Fold chopped pecans in last.
- Pour into prepared (greased and floured) tube pan.
- Bake at 300° to 325° for 1.5 hours according to heat of oven.
Directions For Glaze
GLAZE:
- Mix sugar, vanilla, and enough hot water to make a paste.
- Spread on cake; let drizzle down sides of cake.
I hope you enjoy this pound cake as much as everyone else who has tried it does!
Other Pound Cakes You Might Enjoy:
- Caramel Apple Pound Cake
- Chocolate Sour Cream Pound Cake
- Whipping Cream Pound Cake
- Pineapple Pound Cake
- Orange Pound Cake
- Cream Cheese Pound Cake
- Pea Picking Cake
This recipe was first published in Cancer Freeze: Cookin’ For A Cure. Recipe developed by Mary Nell Finley. Printed with permission.
Brown Sugar Pound Cake
Ingredients
- 1.5 cups butter (3 sticks)
- 1 lb light brown sugar
- 1 cup white sugar
- 5 lg eggs
- 3 cups plain flour sifted
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tsp vanilla
- 1.5 cups pecans chopped
Glaze
- 1 cup powdered sugar
- 1 tsp vanilla
- Hot water enough to make paste
Instructions
- Cream butter, brown and white sugar well.
- Add eggs to cream mixture, one at a time; beat after each.
- Sift and add flour, baking powder, and salt to creamed mixture, alternating with milk and vanilla.
- Fold chopped pecans in last.
- Pour into greased and floured tube pan.
- Bake at 300° to 325° for 1.5 hours according to heat of oven.
Glaze
- Mix sugar, vanilla, and enough hot water to make a paste.
- Spread on cake; let drizzle down sides of cake.
Is it really a whole pound of brown sugar?
Hi Michelle, yes, that’s right. This is the traditional amount for a brown sugar pound cake, and helps ensure the cake is dense.
What is sweet milk?
Hi Courtney. This just refers to regular whole milk as opposed to buttermilk or other “sour” milk. I’ve updated the article’s wording to avoid this confusion. Thanks!