Brown Sugar Pound Cake

This is old-school Southern pound cake at its finest.

A whole package of light brown sugar plus a cup of white sugar goes into the batter, giving this cake a deep, almost butterscotch-like sweetness that you just can’t get from white sugar alone.

A splash of maple flavoring and a cup of chopped pecans push it even further into comfort food territory.

Baked low and slow in a tube pan, the crumb comes out incredibly dense and moist with a golden crust that practically crackles.

Kitchen Tips

• Cream the sugars with the shortening and butter until the mixture is truly fluffy. This step builds the cake’s structure.
• Add the eggs one at a time and beat well after each. Rushing this step can make the batter curdle.
• Do not open the oven door while baking. The cake relies on steady, even heat to rise properly, and a draft will cause it to fall.
• Use butter instead of margarine for a richer flavor if you have it on hand.