A Southern Grace: Brown Sugar Pound Cake

Brown Sugar Pound Cake


Makes 1 12-cup bundt cake or 2 8x4-inch loaves

  • 1 cup butter, softened
  • 1/2 cup vegetable shortening or coconut oil
  • 2 cups brown sugar, packed
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1-1/2 cups pecans, toasted and chopped
Do not preheat the oven. Liberally grease and flour a 12-cup bundt pan or 2 8x4-inch loaf pans. Set aside.
Beat butter at medium speed with an electric or stand mixer until creamy, about 5 minutes.
Gradually add sugars, beating at medium speed until light and fluffy.
Add eggs, 1 at a time, beating just until the yolk disappears.
Beat in the vanilla.
Sift together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture alternately with sour cream, beginning and ending with flour mixture.
Beat batter at low speed just until blended after each addition.
Mix in the pecans, then spread into the prepared pan(s).
Place the pan(s) into the cold oven. Bake at 325 degrees F for 90-105 minutes or until a long skewer inserted into the center comes back clean.
Cool in the pan on a cooling rack for 10 minutes then turn onto the rack to cool completely.

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