Brown Sugar Pound Cake With Pecans
A rich, moist pound cake with caramel notes from brown sugar and a crunchy pecan topping, perfect for dessert gatherings or afternoon tea.
Ingredients
Instructions
- Have butter, shortening, and eggs at room temperature.
- Cream together butter, shortening, brown sugar, and white sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, mix baking powder, salt, and flour.
- Gradually add the flour mixture to the creamed mixture, alternating with sweet milk, beginning and ending with flour.
- Stir in vanilla, lemon flavoring, and chopped pecans.
- Pour batter into a greased tube pan.
- Bake in a 325°F oven for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the flour mixture. If you don't have sweet milk, you can substitute with buttermilk or a mixture of milk and a tablespoon of vinegar. For a lighter texture, you can swap some of the flour for almond flour. Ensure that all ingredients are at room temperature for better blending.
Serving Suggestions
This Brown Sugar Pound Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, serve with fresh berries or a drizzle of caramel sauce. It makes a lovely dessert alongside a cup of tea or coffee, perfect for afternoon gatherings or brunch.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. When ready to eat, thaw at room temperature or microwave a slice for a few seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Pound Cake With Pecans contains roughly 583 calories, with 10g protein, 87g carbohydrates, and 17g fat. It is an excellent source of iron (24% of the Daily Value) and protein (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g 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 light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar instead of dark brown sugar in this recipe. The flavor will be slightly milder, but the cake will still turn out delicious. If you prefer a deeper flavor, consider adding a tablespoon of molasses to the light brown sugar.
What can I substitute for the pecans?
If you're not a fan of pecans, you can substitute them with walnuts or almonds for a different nutty flavor. Alternatively, for a nut-free version, you can use chocolate chips or dried fruits like raisins or cranberries to add sweetness and texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can tent it with aluminum foil about halfway through baking to prevent over-browning.
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).