Radford'S Brown Sugar Pound Cake
A rich, moist pound cake with brown sugar and pecans, perfect for celebrations or casual gatherings, offering deep caramel flavors and a tender crumb.
Ingredients
Instructions
- Cream butter, shortening, and sugars until light and fluffy.
- Add eggs one at a time, beating well after each addition. Sift dry ingredients together.
- Gradually add dry ingredients to creamed mixture, alternating with sweet milk, beginning and ending with dry ingredients.
- Beat well at medium speed until smooth.
- Stir in vanilla and chopped pecans with a spoon until evenly distributed.
- Pour batter into a prepared tube pan or three foil loaf pans.
- Bake at 325°F (160°C) for 1 1/2 hours for the tube pan or 1 hour for loaf pans, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then remove and cool completely.
- Ice with your favorite brown sugar icing before serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you prefer a lighter texture, substitute half of the butter with applesauce. Make sure all ingredients are at room temperature before starting for better incorporation. If you don't have sweet milk, regular milk mixed with a tablespoon of vinegar can work as a substitute.
Serving Suggestions
This pound cake is delicious on its own but can be elevated with a drizzle of brown sugar icing. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve alongside a cup of coffee or tea for a delightful afternoon treat. It also makes a lovely dessert when served with fresh berries.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to three months. To reheat, simply thaw at room temperature or warm slices in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Radford'S Brown Sugar Pound Cake contains roughly 679 calories, with 2g protein, 70g carbohydrates, and 34g fat. It is a good source of calcium (12% 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 only butter instead of a combination of butter and Crisco?
Yes, you can use just butter for a richer flavor, but the texture may be slightly denser. Crisco helps create a lighter cake, so if you prefer a denser cake, feel free to omit it and use an equal amount of butter instead.
What can I use instead of pecans?
If you're allergic to nuts or simply prefer a different flavor, you can substitute pecans with walnuts or skip the nuts altogether. The cake will still be delicious without them, and you can enhance the flavor with chocolate chips for a delightful twist.
How do I know when my cake is done baking?
To check if your cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Be sure not to open the oven door frequently, as this can cause the cake to sink.
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).