Go Back
+ servings
Brown Sugar Pound Cake with Brown Sugar Icing (let's be honest, it's mostly caramel) is utterly delicious and just perfect for Fall. A simple classic that everyone loves. This makes a wonderful and delicious homemade gift for Christmas. The pecans add a little extra crunch to this sweet and amazing Easy Pound Cake Recipe.

Brown Sugar Pound Cake

Course: desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 10
Calories: 998kcal
Brown Sugar Pound Cake with Brown Sugar Icing (let's be honest, it's mostly caramel) is utterly delicious and just perfect for Fall. A simple classic that everyone loves. This makes a wonderful and delicious homemade gift for Christmas. The pecans add a little extra crunch to this sweet and amazing Easy Pound Cake Recipe.
Print Recipe

Ingredients

Ingredients for Pound Cake

  • 1 cup butter unsalted, room temperature
  • ½ cup shortening
  • 2 cups brown sugar firmly packed
  • 1 cup sugar
  • 6 eggs room temperature
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans toasted, optional

Ingredients for Brown Sugar Glaze:

  • ¼ cup salted butter
  • ½ cup light brown sugar firmly packed
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • ½ cup chopped toasted pecans optional

Instructions

Instructions for cake:

  • Grease and flour baking pan(s) or spray with Baking Spray.
  • Place butter and shortening in the bowl of an electric mixer. Beat on MED speed until creamy. Gradually add sugars and beat until light and fluffy. Add eggs, 1 at a time. Beat, after each addition, just until incorporated.
  • In a large bowl, sift together flour, baking powder and salt.
  • In a small measuring cup, mix together the milk and vanilla.
  • Add the flour to the butter/sugar mixture alternately with the milk/vanilla mixture. Begin & end with the flour mixture.
  • Add in pecans, if using.
  • Place pan on the middle rack in a cold oven and set the temperature to 300°F.
  • Bake 1 hour 10 minutes, test with a toothpick, and check every 5 minutes thereafter. The cake is done when the toothpick inserted in the middle comes out with just a few crumbs attached.
  • Transfer cooked cake to a cooling rack 10-15 minutes. Remove from pan and cool completely on the wire rack.
  • Dust cake with powdered sugar or with glaze.

Instructions for Glaze:

  • Melt butter in a medium saucepan over medium-low heat. Add brown sugar and cook 2 minutes, whisk constantly. Continue whisking and add the milk. Bring to a boil. Remove pan from heat and add the vanilla. Add the powdered sugar in ¼ cup increments, whisking after each addition. Whisk until drizzle is creamy and smooth. (Add more milk, if necessary, to desired thickness.) Pour glaze over cooled cake. Sprinkle with toasted pecans, if desired.
  • Enjoy!

Video

Notes

*Note: Brown Sugar Pound Cake starts in a cold oven to bake. Do NOT preheat the oven.

Nutrition

Calories: 998kcal | Carbohydrates: 130g | Protein: 11g | Fat: 49g | Saturated Fat: 20g | Cholesterol: 167mg | Sodium: 403mg | Potassium: 343mg | Fiber: 2g | Sugar: 100g | Vitamin A: 930IU | Vitamin C: 0.6mg | Calcium: 175mg | Iron: 1.7mg