It’s dense (like a true pound cake should be), with a deep brown-sugar flavor and a smooth caramel glaze that soaks in just right. Here’s a classic, old-fashioned recipe that’s beloved at potlucks and Sunday dinners alike.
🍮 Brown Sugar Caramel Pound Cake
Serves: 12–16
Time: About 1½ hours (plus cooling)
Ingredients
For the cake:
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1 cup (2 sticks) unsalted butter, softened
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½ cup vegetable shortening (or more butter if you prefer)
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2 cups light brown sugar, packed
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1 cup granulated sugar
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5 large eggs, room temperature
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3 cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup whole milk
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1 tsp vanilla extract
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1 cup chopped pecans or walnuts (optional, but classic)
For the caramel glaze:
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½ cup (1 stick) unsalted butter
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1 cup light brown sugar, packed
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¼ cup evaporated milk (or heavy cream)
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat & prep
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Preheat oven to 325°F (165°C).
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Grease and flour a 10-inch Bundt pan (or tube pan).
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Make the batter
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In a large mixing bowl, cream together butter, shortening, brown sugar, and granulated sugar until light and fluffy (about 5 minutes).
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Beat in eggs one at a time.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour.
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Stir in vanilla and nuts if using.
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Bake
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Pour batter into the prepared pan.
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Bake 75–85 minutes, or until a toothpick comes out clean from the center.
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Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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Make the caramel glaze
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In a saucepan over medium heat, melt butter.
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Add brown sugar and milk; bring to a gentle boil while stirring constantly.
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Boil for about 2 minutes, then remove from heat.
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Stir in vanilla and salt.
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Let cool slightly until it thickens enough to pour (about 5–10 minutes).
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Glaze the cake
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Spoon the warm caramel glaze over the cooled cake, letting it drip down the sides.
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If you like, sprinkle with extra chopped pecans on top.
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Tips
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For a deeper caramel flavor, use dark brown sugar in both the cake and glaze.
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This cake gets even better the next day — the caramel soaks in a bit.
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Store covered at room temperature for up to 3 days, or refrigerate for longer (warm slices slightly before serving).
Would you like me to include the “church cookbook” version too — the one that uses a touch of buttermilk and has a thicker praline-style topping?
