A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.
Original recipe makes 1 – 10 inch tube pan
Ingredients
2 cups light brown sugar
1 cup white sugar
1 1/2 cups butter
5 eggs
1 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans
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PREP
30 mins
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COOK
1 hr
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READY IN
1 hr 30 mins
Directions
- 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
Calories: 469 kcal
Carbohydrates: 59.2 g
Cholesterol: 113 mg
Fat: 24.2 g
Fiber: 1.3 g
Protein: 5.7 g
Sodium: 170 mg