Dark Walnut Pound Cake



  • 1-1/2 cups + 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup T-Sugars Belgian Cassonade Sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 cup walnuts, toasted


Preheat oven to 325°F (160°C). Grease a 5×9 loaf pan and set aside.

Whisk flour and salt together in small bowl and set aside.

Cream butter and T-Sugars Belgian Cassonade Sugar in the bowl of a stand mixer using paddle attachment on high speed for 7-8 minutes. Reduce speed to medium and add vanilla extract.

Add eggs one at a time, beating well after each is added. Reduce mixer speed to low and add flour mixture in 3 parts, beating each time just until combined. Stir walnuts into batter and pour into prepared pan.

Bake 60-70 minutes or until a cake tester comes out clean. Cool cake on wire rack for 30 minutes or more before cutting. Serve warm or cold.