OK, so you might recall me mentioning in a previous post (A Day Of My Own) that I remembered having a recipe that I loved, and that was well-loved by my family, for an Old Fashioned Brown Sugar Cake. And that I couldn’t find said recipe, but I wanted to share it here on my blog. Well, I went hunting and found one that is just as good, if not better!
I found it at www. AllRecipes.com, and you can see the original recipe here: Brown Sugar Pound Cake
So I made this cake over the weekend. You may notice that the photo is not one that I took, it is the photo from the AllRecipes website. [pullquote]That’s because by the time I wanted to take a photo of my creation … half the cake had disappeared![/pullquote]
That’s because by the time I wanted to take a photo of my creation … half the cake had disappeared! I mean literally … and I was to blame for most of it.
This is a great brown sugar pound cake. And I love a good pound cake. This one has lots of butter, lots of eggs, lots of brown sugar, and lots of pecans … although I had walnuts, so that’s what I used.
It’s a very dense cake, as pound cakes tend to be … so when my youngest daughter and I had some we put whipped cream on the top. Youngest daughter put on more whipped cream than I did … you could barely see the cake under all the mounds of whipped cream she piled on. But she is a whipped cream fiend, so … it was understandable.
I was regretting the fact that we didn’t have some vanilla ice cream in the house, because it would have been great with a scoop of THAT on top instead of the whipped cream, too. 🙂
One of my favorite parts about this brown sugar pound cake was the sweet, slightly crunchy outside that it developed. The inside was moist and nutty, and the outside had almost a crunchy, carmel-y finish to it. Yummy!
So here are the ingredients:
- 2 cups brown sugar
- 1 cup granulated sugar
- 1 1/2 cups butter
- 5 eggs
- 1 tsp vanilla
- 1 cup milk
- 3 cups flour
- 1/2 tsp baking powder
- 1 cup chopped pecans
- 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.
- 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.
- 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.
I had to bake my cake a little longer, due to the stoneware bundt pan that I used. I use Pampered Chef stoneware (I used to be a consultant) and wouldn’t use anything else. Stoneware usually needs a couple extra minutes baking time, I have found – but the results are worth it! I highly recommend cooking/baking in stoneware; I have yet to burn ANYTHING, and everything cooks/bakes so evenly and browns so nicely. I think I had to bake the cake an extra 10 minutes, and it came out perfectly.
So what is the recipe that your family requests again and again, for holiday gatherings or special occasions? Share it below, or if you have a post about it – share the link. Thanks! 🙂