A Tried-and-True Southern Brown Sugar Pound Cake
I have made this fabulous brown sugar pound cake with cream cheese frosting many times over the years. The brown sugar gives it a caramel-like flavor that pairs so well with the pecans and delicious cream cheese frosting.
It makes an elegant cake that anyone would be proud to serve to their guest or give as a gift to friends or family. Pound cakes are one of my favorite cakes to make, and they freeze very well, too.
- 1 cup butter, softened
- 1/2 cup shortening
- 1 (16-ounce) package brown sugar
- 1/2 cup granulated sugar
- 5 large eggs
- 1/2 teaspoon baking powder
- 3 cups flour
- 1 cup milk
- 2 tablespoons vanilla extract
- 1 cup pecans, chopped
- Preheat the oven to 350°F.
- Grease and flour a 10-inch tube pan.
- In a large mixing bowl combine the butter and shortening; cream together.
- Add the brown and granulated sugar gradually; beat until light and fluffy.
- Add the eggs, beating well after each addition.
- In another medium-sized bowl combine the flour and baking powder.
- Blend the dry ingredients alternately into the creamed mixture with the milk, beginning and ending with the flour, beating well after each addition.
- Add the vanilla extract and pecans; mix well.
- Pour the batter into a 10-inch tube pan.
- Bake at 350°F for 1 hour and 10 minutes or until the cake test is done with a toothpick.
- Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely.
- When cooled completely, frost with the cream cheese frosting.
How Pound Cake Got Its Name
According to a little bit of online research, it turns out that pound cake started in Europe in the early 1700s. At first, the ingredients included eggs and lemon or orange juice. Then a kind of pound cake called "Indian Meal Pound Cake" started being made. It used corn meal in addition to flour. Interestingly enough, this Indian Meal Pound Cake became popular in Ireland, because they were looking for alternatives to wheat. For this reason, they made their pound cake with corn meal.
Some people add sour cream to their pound cake recipe to make it moist. but that can also make it collapse! In the southern style pound cake, it was basically one pound each of butter, flour, eggs, and sugar. My brown sugar pound cake has a slightly different list, but that southern one-pound each style is certainly easy to remember and makes a really really good pound cake.
Cream Cheese Frosting Recipe
- 1/2 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 2 teaspoons vanilla extract
- 1 (16-ounce) package confectioners' sugar
- Combine the butter, cream cheese, vanilla, and cream together.
- Slowly add the confectioner’s sugar and beat until smooth.
- Frost the cooled cake.
Other Frosting Options
While cream cheese frosting is a natural with brown sugar pound cake, you do have many other options. Caramel frosting, for example, intensifies the brown sugar flavors for those true southern dessert aficionados. Here's a quick recipe for a caramel frosting that will make your pound cake dessert even more decadent.
Caramel Frosting Recipe
- 3 tablespoons unsalted butter
- 4 tablespoons whole milk
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1 1/3 cups powdered sugar
Instructions (ready in 15 minutes)
- Melt the butter over medium heat.
- Add milk and brown sugar and bring to a rolling boil for 1 minute.
- Remove from heat. Beat in half of the powdered sugar.
- Add vanilla
- Beat in the remaining sugar. Add milk if the mixture is too thick.
As with all frostings, let it cool a bit before frosting the cake. Enjoy!
Tips From Margie Lynn
- Powdered sugar is also known as confectioners' sugar.
- I like to decorate the top of the cake with pecan halves.
- You can add a little lemon zest for a brighter flavor
© 2016 Margie's Southern Kitchen