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Brown Sugar Pound Cake

User Rating 5 Star Rating (2 Reviews)


Brown Sugar Pound Cake
christine592/Flickr/CC BY-ND 2.0
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

Reviews for this section have been closed.

 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.

See all 2 reviews

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