Brown Sugar Pound Cake
Submitted by Carmen
Dense, moist brown sugar pound cake baked low and slow in a tube pan with maple flavoring and chopped pecans. A full package of brown sugar gives this Southern-style cake its deep caramel richness.
YIELD
1 cakePREP
15 minCOOK
1 hrsREADY
1 hrsThis is old-school Southern pound cake at its finest.
A whole package of light brown sugar plus a cup of white sugar goes into the batter, giving this cake a deep, almost butterscotch-like sweetness that you just can’t get from white sugar alone.
A splash of maple flavoring and a cup of chopped pecans push it even further into comfort food territory.
Baked low and slow in a tube pan, the crumb comes out incredibly dense and moist with a golden crust that practically crackles.
Kitchen Tips
- Cream the sugars with the shortening and butter until the mixture is truly fluffy. This step builds the cake’s structure.
- Add the eggs one at a time and beat well after each. Rushing this step can make the batter curdle.
- Do not open the oven door while baking. The cake relies on steady, even heat to rise properly, and a draft will cause it to fall.
- Use butter instead of margarine for a richer flavor if you have it on hand.
Ingredients
Directions
Cream sugars, shortening and butter well.
Add eggs, one at a time, beating well after each addition.
Combine flours and add alternately with milk.
Add flavorings and nuts.
Pour into a lightly greased and floured tube pan and bake at 250F for 2 hours or 325F for 1½ hours.
(Do not open oven door before cooking is complete).
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