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!
Enjoy it!
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
Happy Cooking,
The Teacher Cooks
The Teacher Cooks 
Oh my, this looks like a rival for my mom’s caramel cake. I can’t wait to try this!
Looks amazing! Can’t wait to make this and enjoy with a nice cup of coffee!
Do you mean a 16 ounce bag of brown sugar?? Thanks!
Yes, Debbie. 16 ounce bag or box of brown sugar. You can buy it both ways. Just put that on my blog. Thank you so much for bringing that to my attention.
This sounds delicious! Love using brown sugar instead of white in cakes.
I had this cake at Wanda’s and it indeed was the best!!!! So glad to have this recipe; it will definitely be one of my favorites!!! Thanks, Wanda!
Thanks Anna!
i learned that it takes a while to cook a pound cake and how to make icing.
The cake should be completely cool before icing. what a fantastic idea!
I learned that you can grease the pan by using the wrappers from the warm butter. I hate greasing pans using my fingers, so I’ll have to try this next time! 🙂
I learned all ingredients should be at room temperature when making this dish.
Noelle 1st period: You should let the cake cook for 15 minutes before you flip it out.
Kaley 1st period – I learned that you should grease and flour a bundt pan before using it.
I learned that you should make sure the cake is completely cooled before you ice it.
I learned that you should let it come to a rolling boil befdore starting your timer.
I learned that you have to let the cake cool before icing it.
i learned you should have all your ingrediants at room temperature
I learned that you should make sure the cake is completely cooled before icing!
I didnt know that you could boil icing and it still be icing I would think it would just become soup and not thicken up
I learned that a bundt pan conducts heat really well and cooks faster than a tube pan. It cooked about thirty minutes faster.
I learned that overcooking the cake will result in a dry cake. This cake looks amazing. I might try to make one sometime soon!
I learned you can substitute greasing the pan with butter wrappers.
i learned to have all the ingredients at room temperature
I learned that you have to have all of your ingrediants at room temperature before starting.
This looks so good. i learned form this that you have to have all your ingredants at room temp. Also before icing this cake you have to let the cake cool completely before icing. usally i just take it out and ice it right away.
I learned that peaches make the picture of the cake look better.
I learned that you should have all your ingredients at room temperature
I learned that you have to let the cake cool before applying the icing.
This recipe looks really good! I learned that you should wait until the icing is cool enough before putting it on the cake, or else it will slide off. I also learned that this cake is probably not the healthiest food in the world.
the cake should cool in the pan for about 15 minutes and then flipped to a cake plate.
I learned that this cake is difficult to make because of when to start timing and the rolling boil. And also, a bundt pan conducts heat really well, and can speed up the process. I would like to try this, it looks so delicious.
i didnt know all your ingredients have to be at room temperature or that you have to grease and flour the pan
From this blog I learned that everything can go wrong in this recipe in a minute and be careful not to overcook it.
From this blog I learned that everything can go wrong in one mintue and to be careful not to overcook it.
i have learned that you have to let the cake cool for 5 mins befor icing it. it looks great and yummy.
i learned that u must make sure its on a rolling boil before turning the timer on
it looks soo good! i love pound cake! may we please make this someday? i learned that you have too bake at 325 degrees for about 45 to 55 minutes ,well depending on your pan.
I learned that you should make sure the icing has cooled to a thickness before you attempt to spread it. If the icing is too warm it might run off of your cake.
Make sure that you cool your cake all the way before you decide to put the icing on it. It will melt and get watery if you don’t!
Before putting icing on the poundcake make sure the poundcake is cooled completely, and also make sure the icing is cooled and thick enough otherwise it will slide off.
I learned the cake should be completely cool before icing.
I learned that it takes a while to make this cake and you have to wait till it is completly cooled until you put the icing on it.
I learned how to make icing && that all your ingredients have to be at room temperature !
I learned that it matters what cake pan you use for this cake in order to make it perfect.
I learned that the cake should be cooled before icing so that the icing doesnt run
You should bake the pound cake at 325 degrees for about 45 to 55 minutes or 70-80 minutes depending on your pan and oven. Needs to cool for about 15 minutes. If you overcook pound cake, it will dry out.
I learned that the ingredients are should be keep a room temp. 3rd
I learned you should make sure the cake is cooled before icing it, and you should have all ingredients at room temperature.
I learned that you should let the cake completly cool befor icing it or the icing will melt off of the cake.
This cake looks very tasty and after reading how to make this Brown Sugar Poundcake, I learned you should have all of your ingredients at room temperature and measure everything before mixing.
i learned that all your ingredients should be kept at room temperatures.
i learned that the cake should be completely cooled before adding iceing
I learned that the recipe is difficult and that most of the ingredients that are necessary to make the cake need to be at room temperature. :p
I learned that you should let the icing cool till it’s thick if it’s too warm it will slide right off
I learned that overcooking the cake willl dry it out.
I learned that you should put the icing on after the cake has cooled off, otherwise it will slide.
leaving the cake in the oven to long will over cook and let the icing cool down
I learned that if you put the icing on the cake while it is still hot, it won’t stay on. D:
i learned you need to Check for doneness starting at 45 minutes. Don’t overcook. That will result in a dry cake.
I learned that all ingredients should be at room temperature and that the cake should be completely cooled before adding the icing
Cool the cake before frosting.
i learned not to put icing on while the cake is still hot
I learned that if the icing is to warm it will slide off.
i learned that you have to have all your ingredients at room temperature, and to make sure to let it cool before cutting it.
I learned to Have all of your ingredients at room temperature.
I learned that you should add one egg at a time beating after each egg.
I learned that the icing is hard to make and can go wrong quickly and just be a mound of gritty sugar but you can fix it with some cream and then beat it together
i learned that cooking the cake may take some time, but its really good!
I learned with this dish ingredients should be at room temperature when making this cake
I learned that it makes things a lot easier if I let all of the ingredients come to room temperature and measure everything out before mixing. I also learned not to over cook because it will dry the cake out.
I learned that you should have all of your ingredients at room temperature.
i learned that you must have all ingredients at room temperature.
this poundcake would be great with a cup of milk. i like that there is not alot of icing
I didn’t know that you had to use butter in the icing and your ingredience have to be kept at a room temperature…….;)
i learend that the cake should be completly cool before you put any icing on it.
I LEANRED HOW TO MAKE HOMEMADE ICING…YUM!!:) AND A BUNDT PAN IS A CIRCLE PAN!!
I learned that the cake should be completely cool before icing.
learned i needed my ingredients at room temperature
I learned from reading this article about the Brown Sugar Pound cake that picking the pan to cook it in is extremely important! Like you said, the Bundt pan or a Tube pan can be used, but they both cook for different times. You have to make sure before using either pan, how long this particular pan may need to stay in the oven. It’s all about knowing your kitchen tools!
This recipe sounds delicious! It was interesting that you can only use butter at room temperature. Also I found it interesting that it could takeup to 70-80 minutes instead of 40-55 minutes depending on your pan. The pans you cook with make a big difference wiht your cooking.
My grandma used to make cakes all the time and I would always put the icing on too quickly( I was ready to eat it ), so I know what thats like for the icing to start sliding. But anywho I learned that if you mix the cake too much you might get a tough cake.
I must say, this looks soooo Good!!!! :] I learned that a Bundt Pan can conduct heat really well and cooks faster than the tube pan!
I learned that its best to let the cake cool for about 15 mins. before you flip it around also to let the icing cool before put on cake.
This looks so yummy. I learned that if you put icing on too quickly, it will slide. If you mix the cake to much it will get tough.
I learned that you should keep all of your ingredients room temperature, also let it cool completely before icing.
I learned that you should flour or grease the bundt cake pan before putting in the mix.
i learned that you have to make sure the cake is completly cool before icing it .
I learned that a Bundt Pan can conduct heat really well and cooks faster than the tube pan
I learned that you should grease and flour a bundt pan before using it.
you should let the cake cook for 15 minutes before you flip it out.
I did not know you could cook with baking powder….cool!
I learned that you should grease and flour pan before using it.
I learned how to make icing. and i also learned that you can grease the pan by using the wrappers from the warm butter.