Brown Sugar Pecan Pound Cake
A rich and moist pound cake with caramel notes from brown sugar and pecans, perfect for dessert gatherings or cozy afternoons with family.
Ingredients
Instructions
- Mix light brown sugar, granulated sugar, and eggs together until well combined.
- Add vanilla, melted margarine, and Crisco oil; mix thoroughly.
- Alternately add milk and self-rising flour to the mixture, mixing after each addition.
- Grease and flour the baking pan.
- Pour batter into the prepared pan and bake at 350°F for about one hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a lighter cake, substitute half of the Crisco oil with applesauce. Ensure your eggs are at room temperature for better mixing. To enhance the pecan flavor, toast the nuts lightly before adding them to the batter. This cake can also be adapted with spices like cinnamon, which pairs beautifully with Easy White Bread.
Serving Suggestions
Serve this pound cake with a dusting of powdered sugar or a drizzle of caramel sauce for added sweetness. It pairs excellently with a scoop of vanilla ice cream, making a delightful dessert reminiscent of Ice Cream Sandwich Delight. Consider enjoying it alongside a cup of coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, simply thaw in the refrigerator overnight and warm in a microwave or oven until slightly warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Pecan Pound Cake contains roughly 1506 calories, with 10g protein, 146g carbohydrates, and 85g fat. It is an excellent source of calcium (37% of the Daily Value), iron (35% of the Daily Value), and vitamin C (23% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1003mg per serving (44% of the Daily Value).
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 self-rising flour?
Yes, you can substitute all-purpose flour, but you'll need to add baking powder and salt. For every cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to mimic the self-rising flour's properties.
How can I make this cake more moist?
To keep the pound cake moist, avoid overmixing the batter and ensure not to overbake it. You can also add a tablespoon of sour cream or yogurt to the batter for extra moisture. A simple syrup brushed on the cooled cake can also help retain moisture.
What can I do if the cake sinks in the middle?
If the cake sinks, it may be due to underbaking or too much leavening agent. Check your oven temperature with an oven thermometer to ensure accuracy. Make sure to insert a toothpick in the center; it should come out clean when the cake is done, preventing sinking.
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).