Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Brown Sugar, Maple, and Pecan Pound Cake 3.1 (129) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 10 mins Total Time: 1 hrs 15 mins Servings: 8 This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans. Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 ½ cups all-purpose flour (spooned and leveled), sifted, plus more for pan ½ cup granulated sugar ½ cup light-brown sugar 2 tablespoons pure maple syrup 5 large eggs, room temperature, lightly beaten ½ teaspoon coarse salt 1 cup pecans, lightly toasted and roughly chopped Directions Preheat oven to 350 degrees. Lightly butter and flour a 4 1/2-by-8 1/2-inch loaf pan. In a large bowl, using an electric mixer, beat butter and both sugars on medium-high until very light and fluffy, 7 minutes. Scrape down bowl and beat 1 minute more. Add maple syrup, then gradually add eggs, beating well and scraping down bowl as needed. With mixer on low, add salt, then gradually add flour, beating well to combine and scraping down bowl as needed. Fold pecans into batter. Transfer batter to pan and bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 65 minutes. Let cool in pan on a wire rack, 1 hour. Remove cake from pan and let cool completely on rack before slicing. To store, freeze for up to 3 weeks. (Thaw, wrapped, at room temperature.) Cook's Notes Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes. Rate it Print