Brown Sugar And Nut Pound Cake
A rich and moist pound cake featuring brown sugar and pecans, perfect for gatherings or teatime, with a buttery, nutty flavor and tender crumb.
Ingredients
Instructions
- Cream together the margarine and Crisco until smooth and fluffy.
- Add the light brown sugar and sugar, then one egg at a time, beating well after each addition.
- Coat the chopped pecans with 1 tablespoon of flour and set aside.
- Mix the remaining flour with the baking powder in a separate bowl.
- Alternately add the flour mixture and milk to the creamed mixture, beginning and ending with the flour mixture, mixing just until combined.
- Gently fold in the coated pecans.
- Pour the batter into a greased 9x5-inch loaf pan.
- Bake at 325°F for about 1 hour and 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half the sugar with brown sugar, enhancing the caramel notes of the cake. If you don’t have margarine, unsalted butter works well too. For a lighter texture, sift the flour before measuring. Ensure all ingredients are at room temperature for better incorporation and a fluffier cake. You can also add a pinch of cinnamon for warmth, reminiscent of a Cinnamon Chocolate Chip Cake.
Serving Suggestions
This Brown Sugar and Nut Pound Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Pair it with a cup of coffee or tea for afternoon enjoyment. It also goes well with fresh fruits like berries or a side of Creamy Cheesy Mashed Potatoes for a unique dessert buffet experience.
Storage & Reheating
Store the cooled pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or place it in a preheated oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar And Nut Pound Cake contains roughly 808 calories, with 7g protein, 54g carbohydrates, and 62g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of calcium and protein. It also contributes 7g of dietary fiber toward your daily target.
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 a different type of nut in this pound cake?
Absolutely! While pecans add a lovely richness, you can easily substitute them with walnuts or almonds. Just ensure to toast them slightly beforehand to enhance their flavor. Each nut will impart a different taste, so feel free to experiment based on your preference.
What can I do if my pound cake is too dense?
If your pound cake turns out dense, it may be due to overmixing or too much flour. To alleviate this in the future, mix just until ingredients are combined. Make sure to use the spoon and level method for measuring flour, as scooping directly from the container can lead to adding too much.
Can I add chocolate chips to this recipe?
Yes, chocolate chips can be a delicious addition! They pair wonderfully with the brown sugar and nuts. Use semi-sweet or dark chocolate chips, and fold them in gently with the pecans. Just be sure to adjust the baking time slightly if adding a significant amount.
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).