Brown Sugar Pecan Pound Cake

by Diana Rattray

Brown sugar and pecans team up in this rich and delicious pound cake, making a moist dessert that can be served plain or with a glaze or powdered sugar topping.

A pound cake is made with little or no leavening, so it’s important to cream the butter and sugar together until very light and fluffy. This gives the cake lots of air. And don’t overbeat the batter when you add the dry ingredients. This pound cake is lovely served with a drizzling of caramel sauce. Or add a vanilla icing to the cake. This is a cold-oven pound cake, so you should not preheat the oven.

Brown Sugar Pecan Pound Cake

Diana

This simple, rich brown sugar pecan pound cake brings a burst of flavor to any gathering. This cold-oven pound cake is a treat!

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Servings 16 servings

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Course cakes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Ingredients

  

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• 3 sticks, 1 1/2 cups butter, room temperature
• 2 cups brown sugar, packed
• 5 large eggs
• 3 cups flour, 13 1/2 ounces
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 2 cups chopped pecans
• powdered sugar or vanilla icing

Instructions

• Generously grease and flour a 10-inch tube cake pan or 12-cup Bundt cake pan.
• In a mixing bowl with an electric mixer, beat the butter and brown sugar for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• In another bowl, combine the flour, baking soda, salt, and baking powder. Stir with a spoon or whisk to blend.
• Combine the milk and vanilla.
• Add the dry ingredients, alternating with milk and vanilla mixture and ending with the dry mixture. After each addition, beat just enough to combine.
• Fold in the chopped pecans.
• Spoon the batter into the prepared cake pan.
• Place the cake in the cold oven and then set the temperature on 300 F.
• Bake for about 1 hour and 15 minutes, or until the cake springs back when lightly touched with finger.
• Let the cake stand 5 minutes and then turn out onto a rack to cool.
• Before serving, sift powdered sugar over top or drizzle with a cake glaze.
• Store in airtight container.

Keyword brown sugar, pecans, pound cake

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