This cake is one of my favorites, and I’ve cooked it numerous times.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 16 |
| Yield: | 1 10-inch tube pan |
Ingredients
- ½ cup butter, softened
- 2 cups packed brown sugar
- 5 eggs
- 2 teaspoons maple flavored extract
- 1 cup evaporated milk
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup butter
- ½ cup packed brown sugar
- 1 ½ cups sifted confectioners’ sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
- To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners’ sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.
Nutrition Facts
| Calories | 384 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 195 mg |
| Sugars | 47 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I was disappointed that the cake did not rise even a tiny bit, making it quite dense. It tasted good, but not nearly as good as the frosting.
While this is a pretty cake, and while the frosting is wonderful, the cake itself is dry, dry, dry. ‘Nuff said.
This exact recipe appeared in a magazine I saw last month-I believe it was Southern Cooking or something like it…anyway I wrote it down and made it the same day and it was fabulous. I gave some to all of my “cooking friends” and everyone was VERY pleased. The frosting is great, although I thought the recipe made way too much of it and I covered the cake like 3 times with it! I’d scale the frosting back by 1/3 but otherwise a great addition to my recipe box.
Cake is very good but the frosting is wonderful!!!!! It like candy and my kids love it. I will use it for other cakes also. Thanks.
oh…my…goodness…this icing was to die for. I did not make the cake because I had my own recipe, but the icing was so good. I had so many compliments on the icing and how it really complimented the cake. I will always make this icing for my pound cakes now!
Good pound cake recipe. I didn’t have maple extract so used vanilla. The cake had a good texture and flavor. The glaze on top was really great. We served with strawberries and whipped cream.
Fantastic recipe! Firm and moist. Everyone loved it. I would definitely make this again.
I made this cake without eggs–children are allergic. It came out moist and great. The icing was also good. I would definitely make this cake again.
This was favorite recipe during the Christmas Holidays. It was easy to put together and had a firm, but tender texture. The maple flavoring adds a delicious flavor and makes the house smell wonderful! I made several for serving and for gifts. Great anytime.
I was disappointed with this recipe for several reasons. I followed directions exactly, making no changes but it still came out rather dry and tough. The strange thing is, I baked it for exactly 70 minutes, checked it for doneness, and then when I sliced into it, you could see that it was slighty undercooked. Usually, that would make for a moister cake…but not this time. The frosting/glaze was great, though (if you like brown-sugar candy, you’d like this!). It did not have the texture I was looking for either.
This cake has become a favorite at our house. Easy and proud to say it is a “scratch” cake. My grandchildren love the glaze!