Grandma Elzies Brown Sugar Cake
Grandma Elzies Brown Sugar Cake is a rich, moist dessert with deep caramel flavors from brown sugar, perfect for family gatherings or special occasions.
Ingredients
Instructions
- Cream the shortening or butter until smooth and creamy.
- Add the brown sugar and white sugar, and beat well until combined.
- Sift together the flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in vanilla extract and chopped nuts.
- Pour the batter into a greased and floured tube pan.
- Bake at 325°F (163°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you want to reduce fat, you can substitute half of the shortening with unsweetened applesauce. Ensure your butter or shortening is at room temperature for easier creaming. For added moisture, you might include a tablespoon of sour cream or yogurt in the batter.
Serving Suggestions
This brown sugar cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for an afternoon treat. It also makes a wonderful dessert for gatherings or potlucks, and can be complemented by a side of fresh fruit.
Storage & Reheating
Store any leftover 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 for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Elzies Brown Sugar Cake contains roughly 681 calories, with 3g protein, 101g carbohydrates, and 25g fat. It is an excellent source of calcium (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 911mg per serving (40% 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 oil instead of shortening or butter?
Yes, you can use oil as a substitute, but keep in mind it may alter the texture slightly. Use a light oil, like canola or vegetable oil, and consider reducing the amount to about 3/4 cup to maintain the cake's moisture without making it too oily.
What can I use if I don't have chopped nuts?
If you prefer not to use nuts, consider substituting with chocolate chips or dried fruits for added sweetness and texture. Alternatively, you can simply omit the nuts altogether for a nut-free version of the cake.
Can I make this cake in advance?
Absolutely! This cake stores well and can be made a day in advance. Just make sure to wrap it properly to keep it moist. You can also freeze the cake and thaw it the day before serving for convenience.
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).