CUPS OF SUGAR IN 1 POUND RECIPES

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BROWN SUGAR POUND CAKE I RECIPE | ALLRECIPES



Brown Sugar Pound Cake I Recipe | Allrecipes image

A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.

Provided by ARVILLALAR

Categories     Desserts    Cakes    Pound Cake Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 - 10 inch tube pan

Number Of Ingredients 9

2 cups light brown sugar
1 cup white sugar
1?½ cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
½ teaspoon baking powder
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
  • In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 468.7 calories, CarbohydrateContent 59.2 g, CholesterolContent 105.1 mg, FatContent 24.2 g, FiberContent 1.3 g, ProteinContent 5.7 g, SaturatedFatContent 12.1 g, SodiumContent 170.1 mg, SugarContent 40.4 g

BROWN SUGAR POUND CAKE RECIPE: HOW TO MAKE IT



Brown Sugar Pound Cake Recipe: How to Make It image

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 15

1-1/2 cups unsalted butter, softened
2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
GLAZE:
3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

Nutrition Facts : Calories 473 calories, FatContent 25g fat (15g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 193mg sodium, CarbohydrateContent 57g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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