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

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

468.7 calories; 5.7 g protein; 59.2 g carbohydrates; 105.1 mg cholesterol; 170.1 mg sodium. Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2003
I made this cake twice yesterday. I used a 12 cup, 10" inch bundt pan. I beat the sugars/butter for about 8 minutes & another 3-4 minutes after adding eggs. Also, I added 1/2 tsp salt to the dry ingredients. The cake was HUGE, moist & smelled wonderful when baking. I made the 1st cake with pecans & it was delicious. I made the 2nd cake without pecans and topped the slightly warm cake with a caramel frosting which dripped down the sides. YUMMY! (Caramel frosting: melt 1/2 stick real butter over low heat; add 1/2 cup packed dark brown sugar and 1/4 cup milk; heat until almost boiling. Remove from heat and cool 10 min. Add 1/2 tsp vanilla. Beat in 2 cups sifted confectioners sugar until smooth. Cool 5 minutes and spoon on warm cake). Thanks for a great recipe. Read More
(197)

Most helpful critical review

Rating: 3 stars
07/23/2003
Personally I thought this was bland and too crumbly (2-stars at best) BUT my family gives this a 4-star rating. They thought it was really good. Thank goodness I headed others advice: I added a handful of Hershey's cinnamon chips to the bottom of the cake pan before I poured the batter in and another small handful into the batter itself. Without this addition - I doubt I would have a received the high approval rating from my family that it did. Tastes similar to a sugar cookie but too plain for me (very unusual!). I'll let my family eat this cake up but I'm sorry - I just don't think I'll make it again. Read More
(8)
120 Ratings
  • 5 star values: 78
  • 4 star values: 27
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
07/04/2003
I made this cake twice yesterday. I used a 12 cup, 10" inch bundt pan. I beat the sugars/butter for about 8 minutes & another 3-4 minutes after adding eggs. Also, I added 1/2 tsp salt to the dry ingredients. The cake was HUGE, moist & smelled wonderful when baking. I made the 1st cake with pecans & it was delicious. I made the 2nd cake without pecans and topped the slightly warm cake with a caramel frosting which dripped down the sides. YUMMY! (Caramel frosting: melt 1/2 stick real butter over low heat; add 1/2 cup packed dark brown sugar and 1/4 cup milk; heat until almost boiling. Remove from heat and cool 10 min. Add 1/2 tsp vanilla. Beat in 2 cups sifted confectioners sugar until smooth. Cool 5 minutes and spoon on warm cake). Thanks for a great recipe. Read More
(197)
Rating: 5 stars
09/30/2007
Made it tonight. Followed exactly - came out great! I read earlier comments.. You shouldn't lessen the sugar it'll make the cake less dense. Also it's very important to add sugar very slowly. Take 5-7 minutes to add. Add eggs one at a time and beat until just blended. Don't over beat eggs! Your cake will overflow if you do. I baked mine in a metal bundt pan for 70 minutes and it was perfect. Thanks for the recipe! Read More
(88)
Rating: 5 stars
10/29/2006
after reading all the reviews I did decide to modify this recipe just a bit to add more flavor. I added: 1/2 tsp salt to dry ingredients; to the egg& sugar mixture I also added: 1 tsp of "vanilla butter&nut extract" (it's by mccormick and in most stores) 1 tsp of lemon zest (helps balance out all the sweetness) and substituted half&half instead of milk. I ground the pecans in the food processor untill they were fine but not dust or paste about 20 sec maybe; folded them in at the end. For a glaze I did: 6 tbl butter 3 tbl corn syrup 1/2 tsp lemon zest 1/4 c brown sugar. Cooked over med heat for until well combined and butter is completely melted. Off heat add: 1 tsp vanilla 1 tsp of the vanilla butter extract and 1 cup of finely chopped pecans. It should resemble the topping for a sticky bun thick and gooey. Spoon over the top of the cake when still warm. It is very sweet and decadent dessert that is fabulous for company. I sprinkled a bit of powdered sugar around the plate when I served it. It was beautiful and scrumptous and everyone loved it! Thank you for such a wonderful recipe!!!! Read More
(56)
Advertisement
Rating: 5 stars
06/17/2003
I make many pound cakes and am always testing recipes for new ones. This one is a hit! Great texture and flavor. Add icing if you need a little pizzaz but wonderful by it's self. Great for breakfast too! Read More
(21)
Rating: 5 stars
06/17/2003
I think I found a new pound cake recipe. This is a delicious moist and flavorful cake. I got it out of the oven around 7 o'clock that evening and by the end of the day there was barely a piece left for me. Read More
(15)
Rating: 5 stars
01/11/2010
Wow! Not for anyone watching their calories and weight but...wow! Shared a piece with a friend this morning: her review..."it was the BEST thing I have EVER put into my mouth!" I think that pretty much sums it up. Made it exactly as stated but used the frosting from Caramel Poundcake recipe. Delish. Read More
(12)
Advertisement
Rating: 5 stars
06/17/2003
Delicious! Off the hook! Moist flavorful addicitive...everything I love about cake;-) Read More
(10)
Rating: 3 stars
07/23/2003
Personally I thought this was bland and too crumbly (2-stars at best) BUT my family gives this a 4-star rating. They thought it was really good. Thank goodness I headed others advice: I added a handful of Hershey's cinnamon chips to the bottom of the cake pan before I poured the batter in and another small handful into the batter itself. Without this addition - I doubt I would have a received the high approval rating from my family that it did. Tastes similar to a sugar cookie but too plain for me (very unusual!). I'll let my family eat this cake up but I'm sorry - I just don't think I'll make it again. Read More
(8)
Rating: 5 stars
04/06/2009
WOW! This was a wonderful pound cake. The brown sugar just gave it a nice flavor that was not your usual pound cake. I doubled the vanilla called for and made it in a bundt pan. I made sure to really whip the sugar and butter adding both gradually to really keep it light and fluffy and added each egg slowly as well. It was easy and everyone loved it. Served it topped with fresh strawberries and whipped cream. Thanks for the recipe! Read More
(7)