Sue'S Brown Sugar Pound Cake
A rich, buttery pound cake with deep caramel notes from brown sugar and a crunchy pecan topping, perfect for special occasions or teatime indulgence.
Ingredients
Instructions
- In a mixing bowl, cream together the butter, white sugar, and brown sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in the plain flour, salt, baking powder, milk, and vanilla until the batter is smooth.
- Fold in the chopped pecans.
- Pour the batter into a greased and floured tube pan.
- Bake in a preheated oven at 300°F (150°C) for 1 1/2 hours or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool well before frosting or serving.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you want to make this recipe a bit healthier, you can substitute half of the butter with unsweetened applesauce. Ensure your butter is at room temperature for easier creaming with the sugars. If you're short on time, check the cake a bit earlier than the suggested baking time.
Serving Suggestions
This Brown Sugar Pound Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh berries for added flavor. For a delightful brunch option, consider serving it alongside Jello Fruit Salad or Blueberry Oven Pancakes.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Sue'S Brown Sugar Pound Cake contains roughly 611 calories, with 4g protein, 126g carbohydrates, and 6g fat. It is an excellent source of calcium (26% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 938mg per serving (41% 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 a different type of nut in this recipe?
Yes, you can substitute chopped walnuts or almonds for the pecans if you prefer a different nut flavor. Just make sure to chop them roughly so they blend well into the batter.
Is it possible to make this cake without eggs?
Absolutely! You can use flax eggs or unsweetened applesauce as an egg substitute. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes, or use 1/4 cup applesauce per egg.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup made from equal parts sugar and water, brushed on the cake after it cools. Additionally, ensure you're measuring your flour correctly to avoid excess, which can lead to dryness.
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).