My Granddaddy’s Favorite Brown Sugar Pound Cake With Sweet Maple Glaze

I am so impressed with the Making Memories With Your Kids blog. Erin, the owner of the blog, has so many great ideas to share! Not only does she write amazing recipes but she also has craft and activity ideas to do with your family. Thank you so much, Erin, for sharing this fabulous brown sugar pound cake recipe with us. I love the fact that it is covered in sweet maple glaze. Yum!

Check out what Erin from Making Memories With Your Kids had to say about this recipe:

Definitely not the prettiest dessert we’ve made. Sorry about that. But what it lacks in looks, it definitely makes up for in taste! It was delicious!!! Everything about it. Well, except for my pictures, of course. The cake was moist and tasted fantastic, and the frosting? I could have eaten it by the spoonfuls. It was so good!

Who cares if it isn’t pretty? This thing tasted amazing and that is all that matters!



For the Cake
3 cups Gold Medal flour
1/2 teaspoon baking powder
1/4 teaspoon Morton salt
1 cup milk
1 teaspoon McCormick vanilla
1 1/2 cups (3 sticks) Kerrygold butter, softened, plus additional for greasing the pan
1 (1-pound) box Domino dark brown sugar
1/2 cup white sugar
5 eggs
For the Glaze
1/2 cup (1 stick) butter
1 cup light brown sugar
1/2 cup evaporated milk
4 cups sifted powdered sugar
1 teaspoon McCormick vanilla


For the Cake
Preheat oven to 325 degrees.
Lightly spray a tube pan with non-stick cooking spray.
In a mixing bowl, combine the flour, baking powder and salt and stir with a fork; set aside. Into a small bowl, pour the milk and add the vanilla; set aside.
With a mixer, beat the butter at high speed until light and fluffy. Add the brown sugar in three batches, then add all of the white sugar, beating after each addition. Add the eggs one by one, beating well after each addition.
Reduce the speed to low and add half of the flour mixture and then half the milk, beating until the flour or milk has disappeared into the batter. Add the rest of the flour and the rest of the milk in the same way. Quickly scrape the batter into the tube pan.
Bake until the cake is nicely browned at the edges, springs back when lightly touched at the center and a wooden skewer inserted into the center comes out clean, about 1 hour and 10 minutes.
Remove the pan from the oven and leave it on a wire rack for 20 to 30 minutes. Loosen the cake from the pan with a table knife and turn it out onto a wire rack or plate, then leave it to cool completely. When cool, glaze with caramel glaze.
For the Glaze
In a large saucepan, place the butter and brown sugar over medium heat. Stir until the butter melts and blends with the brown sugar to a smooth sauce, 2 to 3 minutes.
Add the milk and let the icing come to a gentle boil. Stir well, remove from the heat and add the powdered sugar and vanilla. Beat well with a mixer, whisk or spoon until the glaze thickens and loses a little of its shine, 1 or 2 minutes.
Immediately pour over cooled pound cake. (Use at once.) If the glaze hardens, stir in 1 or 2 spoonfuls of evaporated milk to soften it.





Quick Tip: Serve with your favorite ice cream.

Recipe and image courtesy of Making Memories With Your Kids.