This is my new go to cake when I’m asked to bring dessert. It’s delicious! I’ll have to admit it has been driving me crazy for about a month. Wanting to get it just right before posting has been a little difficult. Just the icing though. The cake well, it was a cake walk! I’ve made it three times now I think it’s time to show it to the world. Even before tasting it I knew that the icing would be the winner in so many ways. Praline or caramel lovers will fall in love with this cake. It’s got that old-fashioned icing that my grandmother put with a plain yellow cake. You know the kind that just melts in your mouth with that rich buttery taste.
Now it can go all wrong in just a minute. Literally! The taste can be just right, but it can be a mound of gritty sugar. That’s what happened the first time I made it. But I did fix it by putting it back on the heat adding some cream and throwing in powdered sugar. Then beating it to death for being so bad. It turned out great, but there was no exactness to it. So I made it twice more just for you. You believe that don’t you.
The cake is absolutely wonderful! The one problem was the cooking time. It wasn’t how long to cook it. It was when to start timing it (the cooking time). Just make sure that it comes to a rolling boil not just a little simmer before you turn the timer on. Another thing that could throw a wrench in the whole thing is the cake pan that you choose to use. I used a Bundt pan that I’ve had since I started cooking. It could be the original. It conducts heat really well and cooks faster than the tube pan that I usually use. In fact it cooked about thirty minutes faster than usual. Your cooking time may vary wildly from mine. When it starts to fall away from the sides and a cake tester comes clean when inserted in the middle it’s time to remove from the oven. Start checking at 45 minutes, but it could take up to 70-80 minutes.
Here are some tips for the perfect Brown Sugar Pound Cake:
- Have all of your ingredients at room temperature
- Measure everything before mixing
- Generously grease and flour a bundt pan or a tube pan. I like to use the wrappers from the warmed butter.
- Check for doneness starting at 45 minutes. Don’t overcook. That will result in a dry cake.
- Cool the cake for at least 15 minutes in the pan.
- The cake should be completely cool before icing.
- Ingredients for the icing should come to a rolling boil before turning the timer on.
- Cool the icing until it is thick enough to spread on cake. If it is too warm it will slide off. (My last cake was just about to the point of sliding off)
- Go to the gym twice a day . It’s just that good.
I’ve made many cakes in my life and this is one of the best.
Cake batter ready to go in the oven in my antique Bundt pan.
Cake should cool in the pan for about 15 minutes and then flipped to a cake plate. Now you have to be patient and let it cool all the way before icing it. Sorry.
Cool the icing before putting it on the cake. Mine was a little too warm. It almost slide off!
Brown Sugar Pound Cake from Gracious Goodness (changed slightly)
- 1 cup butter at room temperature
- 1/2 cup Crisco shortening
- 1 (16 ounce bag or box) light brown sugar
- 5 large eggs
- 3 cups cake flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon soda
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 (16 ounce bag or box) light brown sugar
- 1/2 cup butter
- 1 (5 1/3 ounce) can of evaporated milk ( I could only find a 5 ounce can so I added 2 teaspoons whole milk)
- Cream butter, shortening, and sugar until fluffy.
- Add eggs, one at a time beating well after each.
- Add sifted dry ingredients alternately with milk. This means to add about 1/3 of the dry ingredients then 1/3 of the milk and repeat twice more. Just beat until well mixed. If mixed too much it will make a tough cake.
- Pour into a greased and floured 10 inch tube or bundt pan.
- Bake at 325 degrees for about 45 to 55 minutes. Baking times can vary wildly. It could take longer up to 70-80 minutes depending on your pan and oven.
- Cool in pan for 15 minutes.
- Loosen edges with a spatula.
- Place a cake plate on top of the pan and carefully turn over.
- Cool cake completely before icing.
- For icing, combine sugar, butter and milk in a medium-sized heavy saucepan.
- Over medium to medium high heat ( I used 7 on my electric range which 10 is high and 0 is low) bring to a complete boil, stirring constantly.
- After coming to a complete boil cook for 2 minutes.
- Cool and beat well. Either a spoon or mixer will work.
- Ice the completely cooled cake.
Serve it and you will be coming back for more. It is soooo good!
You might also like these cakes:
- Cream Cheese Pound Cake
- Chocolate Pound Cake
- Hummingbird Cake
- German Chocolate Cake
- Best Ever Chocolate Sheet Cake
- Mandarin Orange Cake
The Teacher Cooks