Prep Time
20 Mins
Bake Time
1 Hour 45 Mins
Makes 10 to 12 servings

This brown sugar pound cake is a favorite among the Southern Living staff. The brown sugar gives it a rich, caramel-like flavor.

How to Make It

Step 1

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Step 2

Sift together flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan. Place pan in a cold oven; set oven temperature at 300°.

Step 3

Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

Chef's Notes

Don't preheat the oven for this scrumptious pound cake--it gets its start in a cold oven. To add a light dusting of powdered sugar, spoon a few tablespoons into a wire-mesh strainer and gently shake over the cake's surface.

Ratings & Reviews

MayberryNC's Review

May 06, 2010
Great cake. 2 cups packed brown sugar is 14 ounces. 3 cups cake flour is 10.16 ounces. NC

MommyG's Review

March 10, 2011
Made this for husbands co-worker and it was a bit hit at the office. I was puzzled at first thinking "how am I going to toast these peacans and keep my oven cold for the cake?" So, I sauted the chopped pecans for about 3 minutes with 2tbls butter and sugar in a cast iron skillet. They were just right and noted evenly distributed throughout the cake (verses sinking to the bottom). Yum!

Themixx76's Review

December 07, 2011
Very rich and delicious- just what I was looking for. I followed the suggestion about the pecans in the other review (also decreased the amount used, personal preference.) Fantastic results!