Brown Sugar Pound Cake

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You pour confectioners sugar frosting with walnuts over hot cake


  • 1 c. butter
  • ½ c. shortening
  • 1 lb. light brown sugar
  • 1 c. sugar
  • 5 eggs
  • 3 c. sifted flour
  • ½ tsp. salt
  • 1 tsp. baking powder
  • 1 c. milk
  • 1 tsp. vanilla
  • 1 c. chopped walnuts
  • Walnut Glaze


  • Beat together butter and shortening; gradually add sugars, creaming until mixture is light and fluffy. Beat in eggs one at a time.
  • Sift together dry ingredients; add alternately with milk and vanilla to the creamed mixture. Stir in nuts.
  • Pour batter into greased and floured 10" tube pan. Bake in moderate oven (350°) 1 hour and 15 minutes, or until done when tested with a straw. Cool on rack 10 minutes, then remove from pan and place on rack over a piece of waxed paper. Pour Walnut Glaze over hot cake. If icing falls onto the waxed paper, scoop it up and put it back on the cake.