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My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake

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My Granddaddy’s Favorite Brown Sugar Caramel Pound Cake is a rich, dense dessert with deep molasses-like flavor from brown sugar and a buttery caramel glaze that soaks into every bite. It’s a comforting, crowd-pleasing classic perfect for holidays and family gatherings.

  • Total Time: 2 hours
  • Yield: 12–14 servings

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups light brown sugar
  • 1 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1 tbsp vanilla extract
  • 1 cup chopped pecans (optional, toasted)
  • For the Caramel Glaze:
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/3 cup heavy cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
  2. Cream butter, brown sugar, and granulated sugar together until light and fluffy, about 4–5 minutes.
  3. Add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry mix. Mix until just combined.
  6. Stir in vanilla extract and fold in pecans, if using.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack.
  10. For the glaze, melt butter and brown sugar in a saucepan over medium heat. Stir until sugar dissolves.
  11. Whisk in heavy cream, then remove from heat and stir in vanilla and powdered sugar until smooth.
  12. Drizzle the warm glaze over the slightly warm cake. Let it cool completely before serving.

Notes

  • Use dark brown sugar for deeper molasses flavor.
  • Add cinnamon or nutmeg for a spiced variation.
  • Bake in loaf pans or mini bundt pans for individual servings (adjust baking time).
  • Substitute half-and-half and bourbon in the glaze for added richness.
  • Best made a day ahead for optimal flavor.
  • Author: liinaa
  • Prep Time: 20 minutes
  • Cook Time: 85 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 460
  • Sugar: 38g
  • Sodium: 190mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Find it online: https://cookedbylina.com/my-granddaddys-favorite-brown-sugar-caramel-pound-cake/