Brown Sugar Fireball Pound Cake

Steven Wilson


I took an old recipe of my mother's, and tweaked it to come up with this Brown Sugar Fireball Pound Cake. The richness of the cake is enhanced by the brown sugar in the batter, and the cinnamon kick is perfect for a fall dessert!


☆☆☆☆☆ 0 votes

20 Min
1 Hr 30 Min


  • 2 stick
    butter, room temperature
  • 1/2 c
  • 1 box
    brown sugar
  • 1 c
    white sugar
  • 5 large
    eggs, room temperature
  • 1 c
    sweet milk
  • 3 1/2 c
    all purpose flour
  • 2 Tbsp
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
    vanilla extract
  • 2 1/2 tsp
  • 1 c
    pecans, finely chopped
  • 1/2 c
    pecans, coarsely chopped

  • 1 stick
  • 1/2 c
    white sugar
  • 2/3 c
  • 2 Tbsp

How to Make Brown Sugar Fireball Pound Cake


  1. Preheat oven to 325 degrees. Grease and flour Bundt or 10" tube pan. Sprinkle coarsely chopped nuts evenly on bottom of prepared pan.
  2. Cream butter and shortening together. Add sugars and cream together. Add eggs, one at a time, creaming well after each.
  3. In a separate bowl, combine flour, cinnamon, baking power and salt. Add flower mixture to butter mixture alternately with milk until well combined. Add vanilla, Fireball and finely chopped pecans, making sure all ingredients are well combined.
  4. Gently pour batter into prepared pan on top of coarsely chopped nuts. Bake in 325 degree oven for 1 1/2 hours, or until toothpick inserted into cake comes out clean. Let cool for 10 minutes, then invert onto cake plate. Use a thin skewer to poke holes all around the top of the cake, even through the nut layer.
  5. GLAZE
    Combine all ingredients in small saucepan. Heat until mixture comes to a boil. Carefully spoon glaze over the warm cake, letting as much as possible soak into the cake through small holes.

Printable Recipe Card

About Brown Sugar Fireball Pound Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: Southern

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