Judge Ray Lee Jenkins' Special Brown Sugar Pound Cake
Judge Ray Lee Jenkins' Special Brown Sugar Pound Cake boasts rich buttery flavor with a moist, dense texture, enhanced by brown sugar and pecans, perfect for special occasions or dessert lovers.
Ingredients
Instructions
- Grease a loaf pan heavily with butter or shortening.
- Sprinkle the bottom of the pan with brown sugar.
- Preheat oven to 325°F (160°C).
- Mix all ingredients together until well blended.
- Beat this mixture for at least 15 minutes; the key is in the beating.
- Pour the batter into the prepared loaf pan.
- Bake at 325°F for 1 1/2 hours until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For an extra depth of flavor, consider adding a pinch of nutmeg or cinnamon to the batter. If you prefer a lighter texture, you can substitute half of the all-purpose flour with cake flour. When incorporating the pecans, toasting them lightly beforehand enhances their flavor. Remember, the key to a moist pound cake is proper mixing; don’t skimp on the beating time.
Serving Suggestions
This delicious pound cake pairs beautifully with fresh berries or a dollop of whipped cream. For a delightful contrast, serve it alongside a scoop of vanilla ice cream. It also complements a cup of coffee or tea perfectly. Consider pairing it with a refreshing salad like Texas Salad for a balanced meal experience.
Storage & Reheating
Allow the pound cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, consider freezing it; just slice it beforehand for easy serving later.
Nutrition & Diet Analysis (per serving)
Each serving of Judge Ray Lee Jenkins' Special Brown Sugar Pound Cake contains roughly 1068 calories, with 12g protein, 76g carbohydrates, and 78g fat. It is an excellent source of dietary fiber (36% of the Daily Value), protein (24% of the Daily Value), and calcium (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1206mg per serving (52% 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 unsalted butter instead of salted butter?
Yes, you can use unsalted butter in this recipe. Just add a pinch of salt to balance the flavors. This will allow you to control the saltiness of the cake better, ensuring it meets your taste preferences.
What can I substitute for sweet milk?
If you don't have sweet milk on hand, you can substitute it with regular milk mixed with a teaspoon of sugar or use buttermilk for a tangy flavor. Just remember that buttermilk will make the cake slightly denser but adds a lovely richness.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan, and the top should be golden brown. If the toothpick has wet batter on it, continue baking for a few more minutes.
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).