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Brown Sugar Pound Cake

User Rating 5 Star Rating (2 Reviews)


2009 Brown Sugar Pound Cake Photo by Carroll Pellegrinelli, licensed to About.com

You'll get a wonderfully delicate taste from this Brown Sugar Pound Cake.

2009 Brown Sugar Pound Cake Photo by Carroll Pellegrinelli, licensed to About.com
This recipe for Brown Sugar Pound Cake is fabulous when served with a Caramel Rum Sauce.

Prep Time: 25 minutes

Cook Time: 1 hour, 35 minutes

Total Time: 2 hours


  • 1 cup butter, softened
  • 2 cups dark brown sugar, firmly packed*
  • 1 cup sugar
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup milk
  • 2 teaspoons vanilla
  • Caramel Rum Sauce


Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan**. Cream butter and sugars until light and fluffy. Add eggs, one at a time. Combine dry ingredients and add alternately with milk. Begin and end with flour mixture. Add vanilla. Fill prepared pan. Bake for 1 hour and 35-40 minutes or when toothpick comes out clean. Cool cake completely, then remove from pan. Drizzle*** Brown Sugar Pound Cake with slightly cooled Caramel Rum Sauce.

Notes in the Margin:

*How to Measure Brown Sugar
**As you can see, I baked my Brown Sugar Pound Cake in the Rose Bundt pan. The Rose pan only holds 10-cups. I put about 3 cups of batter in a prepared loaf pan. Also my baking time was considerably less that what this recipes dictates.
***Not only did I drizzle the Caramel Rum Sauce over my rose-shaped cake, but I brushed it over the sides for even coverage. Since my cake was in two pans, I put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake. To serve this Brown Sugar Pound Cake, I scooped out some sauce on a slice of the cake. I then microwaved the piece for about 15 seconds. Wonderful!
User Reviews

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 5 out of 5
Yummy yummy and perfect for the holidays!!, Member kc687

I made this cake for Christmas and it was great! The nice deep flavor is so great and wonderful for the holidays! I'll definitely make it again. I highly recommend extra rum sauce to have at the table for drizzling more goodness :)! I did make one change. I wasn't about to go to the store on Christmas Eve for whipping cream, so I did a buttered rum sauce. 5 TB water 1/4 cup and 2 TB (almost whole bar) butter, 3 TB dark rum (Barbancourt highly recommended), half brown sugar and half white sugar (I forgot amount--maybe 3/4 cup total)

10 out of 11 people found this helpful.

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