Brown Sugar Pound Cake

As many of you know, there is a new fun club in the food blog world called the Secret Recipe Club.  Well, it has grown from the original 20 something members to well into the 170s or more in just a few months.  We are now so big that we reveal on different weeks just to make it manageable for Amanda, our fearless leader.  This month, I am in the “B” group.  I was given the new-to-me Butter Cream Barbie blog.   She, like me, loves to bake.  I loved reading through her recipe index page.  There were so many things that I wanted to make from cheesecakes to brownie buttons.  In the end, though, I chose her Brown Sugar Pound Cake…because I had a new pan that I really wanted to try, too.

Brown Sugar Pound Cakes
Mini bundt cakes!!!
Of course I changed things.  Her pound cake (from Martha Stewart) used leavening and she baked it in a loaf pan.  I was afraid it would be too tender for my molds, so I opted to turn it into a more traditional pound cake, using just the eggs as leavening.  Then I halved the recipe to fit my little cakes….that may have been a mistake because halfway through, I forgot I was halving the recipe and added the full flour…. I think next time that I need to just make the full recipe and then find some other little pans to use the rest. I am not to be trusted when it comes to math, distractions and the kitchen
After adjusting the time, I ended up with these little guys.  They were a little dry (3 cups of flour will do that, Kristen!), so I whipped up a simple vanilla flavored syrup and poured it over them while they were warm and let them soak all afternoon before serving them at dinner.  That seemed to do the trick.  The brown sugar flavor with the butter was wonderful.  I would definitely recommend the recipe….just don’t fiddle with halves or doubles if you have five children (who at the time were in school, but I am still using them as an excuse!).
 (here is the original recipe )

Brown Sugar Pound Cake
Recipe type: cake
Prep time: 
Cook time: 
Total time: 
Serves: 15
sweet little mini Bundt cakes with a rich brown sugar taste
  • 1 cup butter
  • 2¼ cups brown sugar
  • 5 eggs
  • 2 tsp vanilla extract
  • 3 cups flour
  • ¾ cup evaporated milk
  1. Cream the butter and brown sugar.
  2. Beat in the eggs, one at a time.
  3. Add the vanilla and mix.
  4. Alternately add the flour and milk until all is smooth.
  5. Pour into greased and floured Bundt pan.
  6. Bake at 325 degrees for 1 hour or until tests done.
  7. Cool cake in pan 15 minutes and then invert onto plate to continue cooling.
If making mini Bundts, halve the recipe and only bake for 30 minutes or until tests done.




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