Caramel Brown Sugar Pound Cake with Caramelized Candied Pecans
A show-stopping Southern-style pound cake that’s rich, buttery, and draped in a silky caramel glaze, finished with golden, crunchy candied pecans. Each bite feels like pure comfort—warm, sweet, and indulgent.
Equipment
- 10-inch Bundt or Tube Pan
- Electric Mixer
- Saucepan
- Skillet
- Cooling Rack
Ingredients
Pound Cake
- 1 cup unsalted butter softened (2 sticks)
- 1/2 cup vegetable shortening or substitute with butter for extra richness
- 2 1/2 cups light brown sugar packed
- 1/2 cup granulated sugar
- 5 large eggs room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream or buttermilk for tang
- 2 tsp vanilla extract
Caramel Glaze
- 1/2 cup unsalted butter 1 stick
- 1 cup light brown sugar packed
- 1/2 cup heavy cream or evaporated milk
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
Caramelized Candied Pecans
- 1 1/2 cups pecan halves
- 1/2 cup granulated sugar
- 2 tbsp butter
- 1–2 tbsp water
- pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream butter, shortening, brown sugar, and granulated sugar until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with flour. Mix just until combined, then stir in vanilla.
- Pour the batter into the prepared pan, smooth the top, and bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
- For the caramel glaze: melt butter in a saucepan over medium heat. Stir in brown sugar and cook for 2 minutes.
- Add heavy cream and bring to a gentle boil. Simmer for 2–3 minutes until smooth, then remove from heat.
- Let the mixture cool for 5 minutes, then whisk in vanilla and powdered sugar until smooth and pourable.
- For the candied pecans: heat sugar, butter, and water in a skillet until bubbly.
- Add pecans and stir constantly until coated and caramelized, about 4–5 minutes. Spread on parchment paper, sprinkle with salt, and let cool.
- To assemble: place the cooled pound cake on a serving plate. Pour the caramel glaze over the top, letting it drip down the sides.
- Sprinkle the candied pecans generously over the glaze while it’s still tacky. Let the glaze set before slicing and serving.
Notes
Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence. Store covered at room temperature for up to 3 days, or refrigerate for up to a week. Warm briefly before serving for the best flavor.