BROWN SUGAR POUND CAKE I
A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.
Provided by ARVILLALAR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 9
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, Carbohydrate 59.2 g, Cholesterol 105.1 mg, Fat 24.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 12.1 g, Sodium 170.1 mg, Sugar 40.4 g
BROWN SUGAR POUND CAKE
This recipe comes from the www.crisco.com website. It appears to be different from the others that are posted on Zaar plus the picture on the website looks scrumptious!
Provided by senseicheryl
Categories Dessert
Time 1h25m
Yield 1 10 inch tube pan, 16 serving(s)
Number Of Ingredients 16
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.
BROWN SUGAR POUND CAKE
Make and share this Brown Sugar Pound Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- beat together butter and shortening.
- gradually add sugars, creaming until light and fluffy.
- Beat in eggs one at a time.
- Sift together dry ingredients and add alternatley with the milk and vanilla.
- Stir in nuts.
- Pour batter inot greased and floured 10" bundt cake pan.
- Bake at 350 for 1 hour or until cake test done.
- You may use a glaze on top if you prefer or a dusting of powdered sugar.
Nutrition Facts : Calories 954.2, Fat 50, SaturatedFat 20.4, Cholesterol 197.5, Sodium 435.6, Carbohydrate 118.2, Fiber 2.2, Sugar 78.7, Protein 12.2
SOUTHERN POUND CAKE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan with butter.
- Add the brown sugar, granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment and stir on medium speed until creamed and fully combined. Add the eggs, one at a time, until completely combined. Add the vanilla extract and sour cream and stir until combined.
- Combine the cake flour, baking powder, baking soda and salt in a large bowl with a whisk. Slowly add the dry mixture to the wet mixture in the stand mixer until just combined. Pour this mixture into the prepared loaf pan. Bake until golden brown and cooked through, about 1 hour. Remove from the oven and allow to cool to room temperature.
- For the mixed berry compote: Meanwhile, add the blackberries, blueberries, raspberries, granulated sugar, butter and vanilla extract to a medium saucepan and turn the heat on to medium-high. Cook until thickened and syrupy, 15 to 20 minutes. Remove from the heat and keep warm or let cool to room temperature until ready to serve.
- Remove the pound cake from the loaf pan. Cut slices just under 1 inch thick and shingle the slices on a large platter. Top with the compote and whipped cream and dust with powdered sugar. Garnish with the mint and serve.
SASSY POUND CAKE
Provided by Warren Brown
Categories dessert
Time 1h30m
Yield enough batter for: 1 (9-cup) bundt pan that serves 15
Number Of Ingredients 36
Steps:
- Preheat your oven to 350 degrees F.
- In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
- Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
- Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
- At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
- After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
- Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
- Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
- Dust with confectioners' sugar and enjoy!
- Preheat your oven to 350 degrees F.
- In a mixer fitter with a paddle attachment, beat the butter until it is smooth. With the mixer set to the lowest speed, slowly add the sugar and vanilla seeds. Beat until the mixture is pale and fluffy.
- Add the eggs to the mixer 1 at a time, scraping down the sides when necessary. Set aside.
- Whisk together the flour, cayenne, cornstarch, salt, and baking soda in large prep bowl. In another prep bowl, whisk together the sour cream, orange zest, mango puree, tequila, vanilla extract, rum, and orange oil.
- At lowest speed, in 3 to 5 additions, alternately add the flour mix and sour cream mix.
- After all of the ingredients are in the mixer bowl, stop the mixer, scrape down the sides of the bowl and mix at medium to high speed for 20 to 30 seconds.
- Spray a 9 cup bundt pan with nonstick spray with starch. Pour the batter to 3/4 of the way up the pan. Bake for about 1 hour 15 minutes. Test for doneness with wooden skewer once the top of cake doesn't jiggle. Remove the cake from the oven when the skewer comes out clean.
- Let the cake rest and cool in the pan for 15 to 20 minutes. Turn the cake onto a cooling wire rack and remove from the pan. Allow the cake to cool completely.
- Dust with confectioners' sugar and enjoy!
BROWN SUGAR POUND CAKE
Make and share this Brown Sugar Pound Cake recipe from Food.com.
Provided by Hadice
Categories Dessert
Time 1h15m
Yield 1 Loaf
Number Of Ingredients 8
Steps:
- Heat oven to 350°F Lightly grease and flour a 1 1/2 quart loaf pan and set aside.
- Whisk eggs together in a bowl; set aside.
- Cream butter and brown sugar on medium speed until light and fluffy, about 2-4 minutes.
- Add vanilla and mix until combined.
- Drizzle in beaten eggs, a little at a time, mixing to incorporate.
- In a medium bowl mix flour, baking powder and salt.
- Add flour mixture to butter mixture and mix on low speed, until just mixed.
- Spread batter evenly into prepared loaf pan.
- Bake until cake is browned and a toothpick comes out clean-about 1 hour 10 minutes.
- Remove from oven and let pan cool completely for 1 hour.
- Run a knife around the inside of the pan and turn out the cake.
- Let cool and serve.
Nutrition Facts : Calories 3506, Fat 206, SaturatedFat 123.1, Cholesterol 1334, Sodium 2102.6, Carbohydrate 373, Fiber 5.5, Sugar 214.4, Protein 48.1
BROWN SUGAR POUND CAKE
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
Time 1h15m
Yield 16 servings.
Number Of Ingredients 15
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, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 193mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
BROWN SUGAR CARMEL POUND CAKE
Make and share this Brown Sugar Carmel Pound Cake recipe from Food.com.
Provided by April D Harvey
Categories Dessert
Time 1h50m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 14
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.
GRAM'S BEST BROWN SUGAR CAKE
Bake Gram's Best Brown Sugar Cake for a Mardi Gras treat or to make any Tuesday special! You'll love this moist brown sugar cake with its sugary crust.
Provided by My Food and Family
Categories Cakes
Time 2h15m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat first 6 ingredients with mixer until blended. Add brown sugar and nuts; mix well.
- Pour into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- Bake 1 hour or until toothpick inserted near center of cake comes out clean. Cool 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.
- Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BROWN-SUGAR POUND CAKE
Fresh fruit compotes, like our Dried-Apricot Compote With Late-Harvest Riesling, are luscious on top of this cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch loaf
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Butter and lightly flour a 9-by-4 1/2-by-2 3/4-inch loaf pan; set aside. Whisk eggs together in a bowl; set aside.
- In bowl of an electric mixer fitted with paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2 to 4 minutes. Add vanilla and almond extracts, and mix until combined. Drizzle in the beaten eggs, a little at a time, mixing to incorporate after each addition.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add flour mixture to the butter mixture, and mix, on low speed, just until flour is incorporated. Using a spatula, spread batter evenly into the prepared pan.
- Bake cake until richly browned on top and a cake tester inserted into the middle comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, about 1 hour. Run a knife around inside of pan, and turn out cake. Wrap in plastic wrap, and store at room temperature up to 2 days.
BROWN SUGAR POUND CAKE WITH BROWN SUGAR GLAZE
This is an old recipe--one of my Grandma's. I thought I would put it on Zaar for other people to enjoy, and to make sure I don't lose it.
Provided by FloridaGrl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
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 POUND CAKE WITH CREAMY WARM BROWN SUGAR GLAZE
This is a dense rich-flavored cake. If desired add about 1 cup chopped walnuts. Serve the warm glaze drizzled over cake slices.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 dregrees fahrenheit.
- Grease and flour a 10-inch tube pan.
- In a bowl, using an elecric mixer on medium speed, beat the butter with dark brown sugar, white sugar and vanilla for about 3 minutes.
- Add in eggs and beat until well blended.
- In a bowl mix together the flour with baking powder, baking soda and salt.
- Add to the creamed mixture alternating with the half and half cream or full-fat milk.
- Transfer the batter to prepared tube pan.
- Bake for about 1 hour and 30 minutes or until cake tests done.
- Cool in pan for 10 minutes; remove from pan; cool completey on wire rack.
- To make the glaze; in a heavy saucepan cook both sugars with whipping cream and butter over medium heat, stirring constantly until the butter melts and the sugars have dissolved.
- Increase the heat and bring to a boil; cook stirring constantly for about 3 minutes or until slightly thickened; stir in vanilla.
- Cool slightly.
- Drizzle the warm glaze over pound cake slices.
Nutrition Facts : Calories 738, Fat 37.7, SaturatedFat 22.8, Cholesterol 204.2, Sodium 456.8, Carbohydrate 92.7, Fiber 1, Sugar 62.4, Protein 8.3
BROWN SUGAR POUND CAKE -- 9X5X3-INCH LOAF SIZE
From the back of a Domino 1-lb light brown sugar box -- makes a 9x5x3-inch loaf size -- serves 8. Serve with optional whipped cream and assorted berries. Although not called for in the recipe, I'll add 1 cup toasted chopped pecans when I make it! :)
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h10m
Yield 1 9x5x3-inch loaf, 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 444.9, Fat 25.7, SaturatedFat 15.4, Cholesterol 154, Sodium 341.8, Carbohydrate 48.2, Fiber 0.7, Sugar 26.9, Protein 6.2
DECADENT CHOCOLATE BROWN SUGAR POUND CAKE
Make this cake for when you want to enjoy a fine flavoured textured cake thats worth the time to make. This is not your gooey heavy extreme chocolate taste, think of it as a red velvet cake with more chocolate, a very nice cake for dainty bites, not huge mouthfuls. The cake can easily be sliced in layers and filled. Do keep an eye on the last 20-30 minutes of baking, as the edges might get dry, I tented the top loosely with foil the last 30 minutes of baking. Cake flour and chocolate extract is a must with this cake. I have made this moist dense cake on many special occasions, it is one cake that rates high on my list. Just a word of advise, if you are baking the cake in a dark metal cake pan, then lower the oven temperature to 325°F. This cake freezes well, and for some strange reason is even better after freezing, I think it must be the amount of brown sugar, so you might want to consider making this ahead, freezing and glazing it before serving. Of coarse your favorite glaze recipe can be used for this cake or use my chocolate glaze recipe #139987 for this.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 1 bundt cake
Number Of Ingredients 12
Steps:
- Do not preheat the oven.
- Butter and then flour a 12-cup bundt pan and shake out any excess flour.
- In a small bowl sift together cake flour cocoa powder and salt.
- In another small bowl stir together the baking soda and sour cream.
- In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
- Beat in extracts and eggs one at a time, beating well after each addition.
- With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
- Pour the batter into bundt pan and put it in the middle of a COLD oven.
- Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
- Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
- Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.
Nutrition Facts : Calories 6445.2, Fat 296.7, SaturatedFat 176.1, Cholesterol 1919.3, Sodium 3639.2, Carbohydrate 909.5, Fiber 26.6, Sugar 622.7, Protein 85.1
BROWN SUGAR POUND CAKE II
I have made this cake many times - it is one of my favorites!
Provided by dcbeck46
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 384.3 calories, Carbohydrate 65.2 g, Cholesterol 85.7 mg, Fat 11.7 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 6.7 g, Sodium 194.8 mg, Sugar 46.8 g
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