Brown Sugar Pound Cake with Penuche Frosting

Brown Sugar Pound Cake with Penuche Frosting
  • Prep Time: 20 Min.
  • Cook Time: 1 Hrs.
  • Yield: 10 slices


  • non-stick cooking spray
  • 2 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup firmly packed brown sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 (12 oz.) can PET® Evaporated Milk, divided
  • 1/4 cup butter
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 1/2 cup powdered sugar
  • 1/2 cup chopped pecans, toasted


  • For Pound Cake: HEAT oven to 300°F. Coat 9 x 5-inch loaf pan with no-stick cooking spray. Combine flour, baking powder and salt in medium bowl.
  • BEAT brown sugar, butter and vanilla in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Gradually add half the flour mixture, 1 cup evaporated milk and remaining flour mixture, mixing after each addition, beating on low speed just until blended. Spread in prepared pan.
  • BAKE 1 3/4 to 2 hours until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove to wire rack to cool completely.
  • For Penuche Frosting: MELT butter in small saucepan over medium heat. Stir in brown sugar and cinnamon. Bring to a boil, stirring constantly. Reduce heat to low. Cook 2 minutes, stirring constantly. Stir in remaining evaporated milk. Return to a boil, stirring constantly. Pour into medium bowl. Stir in vanilla. Cool 10 minutes. Gradually beat in powdered sugar with electric mixer on medium speed until smooth. Drizzle over sliced pound cake. Sprinkle with pecans.
  • Nutritional Information Per Serving

    Serving Size 1 slice, 1/10 of cake, Calories Per Serving 660, Total Fat 31g, Calories From Fat 270g, Saturated Fat 17g, Trans Fat 1g, Cholesterol 110mg, Sodium 370mg, Carbohydrates 90g, Dietary Fiber 1g, Sugar 64g, Protein 8g;Percent Daily Value*: Vitamin A 20%, Calcium 20%, Vitamin C 2%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.