Pound cakes remind me of my Grandma. She was the best at making them. She would make them for strawberry shortcakes, for birthdays, for holidays and just because. Pound cakes are so soft, have a great butter flavor and a light golden crust. This recipe, however, is going to be slightly different than Grandma’s.
We will use what I call a quick method to make them, instead of separate steps, we will mix most all together. I also top this with a homemade Caramel pecan glaze that is mouthwatering!
This is also a brown sugar pound cake. Slightly different from the original. I used light brown sugar rather than granulated white sugar. Have I ever reminded you all of how therapeutic baking and cooking really is?
Try it sometime if you are feeling a little down, heck try it when you are overly happy, just bake!
Frequently Asked Questions:
Why use brown sugar?
The brown sugar takes the flavor up to a whole new level. It will make it extra special for the holidays.
I have dark brown sugar, can I use that?
You can try. I have only used the light brown. I would believe that dark brown will give it a richer molasses flavor.
Do I have to add the nuts?
No, you can leave the nuts out or switch them for walnuts if you prefer those.
Can I use margarine instead of butter?
I do not recommend switching it to margarine. Margarine does not have even close to the same flavor as butter, and that is an important flavor for this cake.
Do I have to add the toffee chips?
No, however, again, this is part of the awesomeness of this pound cake.
- 1 cup unsalted butter, room temperature 2 sticks
- 1/3 cup vegetable oil
- 2 1/2 cups granulated sugar
- 3 cups sifted cake flour
- 6 large eggs room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons pure vanilla extract
- For the Caramel Icing:
- 1 1/2 sticks butter
- 2 cans evaporated milk
- 2 cup granulated sugar
- 2 teaspoons pure vanilla extract