Aunt Hilda'S Brown Sugar Pound Cake
A rich and moist brown sugar pound cake with walnuts and a hint of walnut flavoring, perfect for gatherings and special occasions with its sweet, nutty taste.
Ingredients
Instructions
- Cream the margarine and Crisco well.
- Add the combined brown and white sugars and beat well.
- Add eggs one at a time, beating at least 1 minute after each addition.
- Alternately add flour and milk, beginning and ending with flour, and stir in flavoring and nuts.
- Pour the batter into a greased and floured tube pan.
- Place the pan in a cold oven, then set the temperature to 325°F.
- Bake for 1 hour and 30 minutes, do not open the oven door during the first hour.
- Check for doneness, and if needed, bake an additional 15 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you want to reduce the sweetness, you can cut the white sugar down to 3/4 cup. Make sure to sift the flour before measuring to ensure a lighter cake. You can also add a teaspoon of vanilla extract or almond extract to enhance the flavor profile. If you prefer, try adding chocolate chips for a twist, similar to White Chip Chocolate Cookies.
Serving Suggestions
Serve Aunt Hilda's Brown Sugar Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs wonderfully with a cup of coffee or tea. For a fruity contrast, consider serving it alongside Peach Or Fruit Cobbler Or Pudding to enhance the flavors of both desserts, making a perfect end to any meal.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for about 10-15 seconds or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Hilda'S Brown Sugar Pound Cake contains roughly 591 calories, with 4g protein, 97g carbohydrates, and 23g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of plain flour?
Yes, you can use all-purpose flour as a substitute for plain flour in this recipe without any issue. The texture may be slightly different, but it will still yield a delicious cake. Just remember to measure accurately and sift for the best results.
How can I make this cake more moist?
To enhance the moisture in your pound cake, consider adding an additional egg or a couple of tablespoons of sour cream or yogurt. These ingredients can help maintain the cake's tenderness and add a lovely richness, ensuring a moist texture throughout.
Can I substitute the nuts with something else?
Absolutely! If you are not a fan of walnuts or have allergies, you can substitute them with pecans or even omit them entirely. Alternatively, consider adding chocolate chips or dried fruit for added texture and flavor, making it a versatile dessert option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).