Brown Sugar Pound Cake

    3 hours 30 min

    This buttery cake is not your average sponge cake. It's flavoured with light brown soft sugar and dotted with chopped pecans. It's perfect for afternoon tea.

    109 people made this

    Makes: 1 26cm tube cake

    • 440g light brown soft sugar
    • 200g caster sugar
    • 340g butter
    • 5 eggs
    • 1 teaspoon vanilla extract
    • 250ml milk
    • 375g plain flour
    • 1/2 teaspoon baking powder
    • 115g chopped pecans

    Prep:30min  ›  Cook:1hr  ›  Extra time:2hr cooling  ›  Ready in:3hr30min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 26cm tube cake tin. Mix together the flour and baking powder; set aside.
    2. In a large bowl, cream together the butter, dark brown soft sugar and caster 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. Stir in the chopped pecans. Pour batter into prepared tin.
    3. Bake in the preheated oven for 60 to 75 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews & ratings
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    Reviews in English (96)


    When I made this cake very easily and it went very fast. Friends and family really enjoyed this cake very much.  -  29 Feb 2016


    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.  -  17 Oct 2002  (Review from Allrecipes US | Canada)


    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!  -  30 Sep 2007  (Review from Allrecipes US | Canada)