Description
This Brown Sugar Pound Cake is a rich and moist dessert that combines the deep caramel flavors of brown sugar with a classic pound cake texture. Enhanced with toasted pecans and a luscious brown sugar glaze, this cake is perfect for any occasion, offering a perfect balance of sweetness and buttery goodness.
Ingredients
Scale
Cake
- 1 cup unsalted butter (227 grams, room temperature, 2 sticks)
- ½ cup vegetable shortening (92 grams, ½ stick)
- 2 cups brown sugar (426 grams)
- 1 cup granulated sugar (200 grams)
- 6 large eggs (300 grams, room temperature)
- 3 cups cake flour (360 grams)
- 1 teaspoon baking powder (4 grams)
- ½ teaspoon kosher salt
- 1 cup evaporated milk (227 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 cup chopped toasted pecans (114 grams, optional)
Glaze
- ¼ cup salted butter (57 grams, ½ stick)
- ½ cup brown sugar (107 grams)
- ¼ cup milk (57 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 2 cups powdered sugar (226 grams)
- ½ cup chopped toasted pecans (57 grams, optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour two 9×5 inch loaf pans or one 10-inch bundt pan to ensure the cake doesn’t stick after baking.
- Cream Fats and Sugars: In a large mixing bowl, use an electric mixer to cream together the unsalted butter, vegetable shortening, brown sugar, and granulated sugar until the mixture is light and fluffy, about 4-5 minutes. This step incorporates air which helps the cake rise and become tender.
- Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and maintain a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and kosher salt to ensure even distribution and break up any lumps.
- Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients to the batter in three parts alternated with the evaporated milk in two parts, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter. Stir in the vanilla extract and fold in the chopped toasted pecans if using.
- Pour Batter and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for about 75 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Cool the Cake: Remove the cakes from the oven and allow them to cool in the pans for about 15 minutes. Then, invert onto wire racks to cool completely to room temperature before glazing.
- Prepare the Glaze: In a small saucepan, melt the salted butter over medium heat. Stir in the brown sugar and milk, and bring to a boil. Reduce heat and simmer gently for 2-3 minutes while stirring continuously, then remove from heat and stir in vanilla extract. Allow the mixture to cool slightly, then whisk in the powdered sugar until smooth. If desired, fold in the chopped toasted pecans.
- Glaze the Cake: Once the cake is completely cooled, drizzle the brown sugar glaze evenly over the top, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing.
- Serve: Slice the cake into 16 pieces and enjoy this beautifully moist and flavorful brown sugar pound cake, perfect for dessert or with afternoon tea.
Notes
- For best results with the cake flour, if you only have all-purpose flour, substitute by measuring 3 cups of all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornstarch, then sift together before using.
- To toast pecans, spread them on a baking sheet and bake at 350°F (177°C) for about 8-10 minutes until fragrant and lightly browned.
- Room temperature ingredients (butter, eggs, milk) ensure better mixing and smoother batter.
- The glaze can be made ahead and refrigerated; rewarm gently before glazing the cake.
- If you prefer a nut-free version, simply omit the toasted pecans from both the batter and the glaze.
