Best 19 Brown Sugar Pound Cake Recipes

BROWN SUGAR POUND CAKE I

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.

BROWN SUGAR POUND CAKE

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.

BROWN SUGAR POUND CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 70 to 80 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. Decorate with Brown Sugar Frosting.
• To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.

BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE

Steps:

• Beat shortening,butter and brown sugar at medium speed with an electric mixer 2 minutes or until creamy. Add eggs, one at a time, beating well after each addtion.
• Combine flour,salt,and baking powder; add alternately with milk, beginning and ending with flour mixture. Stir in flavoring. Pour batter into a greased and floured 12-cup bundt pan.
• Bake at 300 for 1 hour and 15 minutes or until a long wooden pick inserted into the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on a wire rack. Pour warm glaze over cake. Let cake stand 30 minutes or until glaze is firm.
• BROWN SUGAR GLAZE:.
• Melt butter in a medium saucepan over medium heat. Whisk in brown sugar, and cook 1 minute.
• Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat, and pour immediately over cooled cake.

BROWN SUGAR, MAPLE, AND PECAN POUND CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add maple syrup, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed. Fold pecans into batter.
• Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing.
• To store, freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.)

BROWN SUGAR CARMEL POUND CAKE

Steps:

• Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour.
• Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee chips and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
• Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
• Directions for Caramel Drizzle.
• In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT.
• When cooled the caramel does somewhat harden.

BROWN SUGAR AND CHOCOLATE CHIP POUND CAKE WITH MAPLE-ESPRESSO GLAZE

Steps:

• For cake:
• Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
• Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
• GOOD TO KNOW:
• Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
• For glaze:
• Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.

BROWN SUGAR POUND CAKE WITH CARAMEL DRIZZLE RECIPE - (4/5)

Steps:

• Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake. Directions for Caramel Drizzle In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.

DARK CHOCOLATE BROWN SUGAR POUND CAKE WITH CHOCOLATE GLAZE

Steps:

• Do not preheat oven. Butter and flour a 12-cup bundt pan, knocking out any excess flour.
• Into a small bowl sift together flour, unsweetened cocoa powder, and salt. In another small bowl stir together baking soda and sour cream.
• In a large bowl with an electric mixer (preferably a standing electric mixer) beat together butter and sugars until light and fluffy, about 10 minutes. Beat in extracts and add eggs 1 at a time, beating well after each addition. With mixer at low speed, add flour mixture and sour cream mixture alternately in batches, beating until just combined.
• Pour batter into bundt pan and put in middle of cold oven. Set oven to 350°F and bake cake 1 hour and 25 minutes, or until a tester comes out clean. Cool cake in pan on a rack 15 minutes and turn out onto rack to cool completely. Pound cake keeps, wrapped in plastic wrap, at room temperature 1 week. Alternatively, pound cake may be frozen, wrapped well in plastic wrap and foil, 3 months.
• Chop bittersweet chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring until smooth. Transfer glaze to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer glaze to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Pipe glaze back and forth over top of cake, letting it drip down sides. Let glaze set 30 minutes at room temperature.
• Serve cake with dollops of sour cream and strawberries.

BROWN SUGAR POUND CAKE -- 9X5X3-INCH LOAF SIZE

Steps:

• Preheat oven to 350F (325F glass or dark loaf pan).
• Grease and flour a 9x5x3-inch loaf pan.
• In a large bowl, beat butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Add vanilla.
• In a separate bowl, combine flour, baking powder and salt.
• Gradually add flour mixture to sugar mixture.
• If desired, add TOASTED chopped pecans.
• Pour batter into pan.
• (CHECK CAKE AT 55 MINUTES FOR DONE-NESS) ~ Bake approximately one hour or until a toothpick inserted in center of cake comes out clean.
• Remove from pan and cool completely a wire rack. Serves 8.
• If desired, garnish with whipped cream and assorted berries.

BROWN SUGAR POUND CAKE

Steps:

• HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
• COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
• BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
• MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
• REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

BOURBON BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a 12-cup bundt pan.
• In a medium bowl, combine flour, salt, baking powder, and baking soda.
• Combine the milk, vanilla, and 4 tablespoons bourbon.
• In large bowl, with mixer at medium speed, beat brown sugar and 1/2 cup sugar until lump free.
• Add butter and beat at high speed until light and creamy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• At low speed, alternately add flour mixture and milk mixture, beginning and ending with flour mixture.
• Pour batter into prepared pan.
• Bake 1 hour and 20 minutes or until cake springs back when toothpick inserted in center comes out clean.
• Cool cake in pan on a wire rack for 10 minutes.
• Remove cake from pan.
• Frosting:.
• In small bowl, combine orange juice, 1/3 cup sugar, and 2 tablespoons bourbon.
• Brush mixture all over warm cake.
• Cool cake completely.
• Garnish with berries or other fruit for a pretty presentation.

BROWN SUGAR CARMEL POUND CAKE

Steps:

• Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake. Directions for Caramel Drizzle In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden.

BROWN SUGAR POUND CAKE WITH GLAZE

Steps:

• 1. Grease and flour a Bundt cake pan or tube cake pan. Heat oven to 325°.
• 2. Cream sugars and butter until light and fluffy. Beat in eggs, one at time, beating well after each addition.Beat in vanilla.
• 3. Sift together the cake flour and salt.
• 4. In a cup combine the sour cream and baking soda
• 5. Blend dry ingredients into the creamed mixture a little at a time, alternating additions with the sour cream and baking soda mixture, ending with the flour mixture.
• 6. Spoon the batter into the prepared baking pan. Bake for 1 hour and 20 minutes, or until a cake tester or wooden pick comes out clean when inserted in the center of the cake. Cool in pan on rack for 10-15 minutes, invert onto plate and let cool completely.
• 7. dust with powdered sugar or top with Glaze
• 8. Brown sugar Glaze. 1/3 cup butter 1/3 cup light brown sugar 1/3 cup white granulated sugar 1/3 cup whipping cream 1 tsp of vanilla combine the first four ingredients, in a heavy sauce pan, over med heat bring to a boil stirring constantly, boil 1 minute remove from heat and stir in vanilla.

BROWN SUGAR POUND CAKE BREAD PUDDING

Steps:

• 1. Preheat oven to 350. Lightly spray a bundt pan.
• 2. In a large bowl add sugar, eggs, apple sauce and mix on low speed.
• 3. In a medium bowl add the flour, baking soda, salt and mix to combine.
• 4. Add the dry ingredients to the wet ingredients. Add the milk mix till combined. Stir in the peanut butter chips.
• 5. Pour in bundt pan and bake for one hour or until done.
• 6. While cake is baking in a skillet lightly sprayed toast the pecans 5 minutes.
• 7. Let cake cool. Cut cake into thick cubes.
• 8. Spray a 4 inch deep square pan.
• 9. Put half of cake in pan packed close together. Add half of pecans and half of chocolate chips.
• 10. Add the rest of the cake, topping with remainder chips and pecans.
• 11. In a heavy sauce pan add all three of the milks. Add 4 beaten eggs.
• 12. Add the cream cheese and cook on medium low until cheese is melted,
• 13. Add the pudding mix, Whisk until slightly thicken.
• 14. Pour over cake. Set for five minutes. Bake in 350 oven for 45 minutes or until set.

BROWN SUGAR CARAMEL POUND CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 325°F. Spray a 12 cup bundt pan with nonstick baking spray with flour. Set aside. Beat the butter until creamy. Add sugars, beating until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, baking powder, and salt. Gradually add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat until just combined. Stir in toffee bits and pecans. Spoon batter into prepared pan. Bake until a wood pick inserted near the center of cake comes out clean, 75 to 85 minutes. TIP: Cover the top with foil to prevent excess browning is necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. spoon caramel drizzle over cooled cake. CARAMEL DRIZZLE: In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and simmer for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still hot. When cooled the caramel does somewhat harden.

BROWN SUGAR CARMEL POUND CAKE RECIPE - (4.7/5)

Steps:

• Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake. Directions for Caramel Drizzle In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it's still HOT. When cooled the caramel does somewhat harden

BROWN SUGAR POUND CAKE

Steps:

• 1. 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. 2. 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. 3. 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. To Make Frosting: To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.

BROWN SUGAR POUND CAKE

Steps:

• 1. Beat shortening, butter and brown sugar at medium speed with electric mixer about 2 minutes or until creamy. Add eggs, one at a time, mixing well after each addition.
• 2. Combine flour, salt, and baking powder; add alternately with milk, biginning & ending with flour mixture. Stir in flavoring. Pour batter into a greased & floured bundt pan.
• 3. Bake at 300o for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Let cool on wire rack for 15 minutes; remove from pan & cool completely. Pur warm brown sugar glaze over cake.
• 4. Brown Sugar Glaze: Melt butter in saucepan over medium heat. Whisk in brown sugar and cook 1 minute. Add milk, powdered sugar, and vanilla; whisk until creamy. Remove from heat and pour immediately over cooled cake.