Mile High Sock It To Me Pound Cake

Here’s a Mile High “Sock‑It‑To‑Me” Pound Cake recipe—rich, dense, moist, and studded with cinnamon‑brown sugar pecans and topped with a sweet glaze. This version, inspired by Old Country Kitchenware, is sometimes called a Mile High Pound Cake for its substantial volume and lofty crumb.

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🍰 Mile High Sock-It-To-Me Pound Cake

Ingredients

Cake Batter

• 2 cups (4 sticks / 1 lb) unsalted butter, room temperature

• 4 cups granulated sugar

• 1 tbsp vanilla extract

• 1 tsp salt

• 10 large eggs, room temperature

• 4½ cups cake flour (or White Lily all-purpose flour preferred)

• 2 cups (16 oz) sour cream, room temperature

Cinnamon–Brown Sugar Pecan Filling

• 1 cup finely chopped pecans

• ¼ cup packed brown sugar

• 1 tbsp ground cinnamon

• ¼ cup flour

Sweet Glaze

• 4 cups powdered sugar

• 4–8 tbsp milk (adjust for desired thickness)

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Instructions

1. Prep your oven to 300 °F (150 °C). Grease a square tube pan (two-piece) and line with parchment between pieces if needed.

2. In a stand mixer, beat butter and sugar on medium for ~6 minutes until pale and fluffy. Add vanilla, salt, and ½ cup of flour and blend until smooth.

3. With mixer on low, add eggs one at a time, beating well after each addition. 

4. Add remaining flour in two stages: 2 cups, beat until nearly combined; then add sour cream, then last 2 cups flour. Scrape and beat an additional 15 seconds.

5. Gently pour about half the batter into the prepared pan and settle by gently shaking.

6. Mix filling: combine pecans, brown sugar, cinnamon, and flour. Sprinkle evenly over batter.

7. Top with the remaining batter, shake to settle again. Place baking sheet under pan to catch drips.

8. Bake for 2½ to 2¾ hours or until a skewer/toothpick comes out clean. Let the cake cool in pan until cool enough to unmold.

9. Turn out onto a wire rack and cool completely before glazing.

10. Prepare glaze: beat powdered sugar with 4 tbsp milk; add more milk or sugar until desired consistency. Drizzle over cake.

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Tips & Variations

• Bake low and slow (300 °F) for the perfect dense, moist crumb.

• Use cake flour for a finer, lighter texture—or all-purpose for a slightly denser crumb.

• Let your ingredients (butter, eggs, sour cream) come to room temperature for better mixing and volume.

• This cake freezes well! Wrap slices and freeze up to 3 months. Thaw before serving or warm in a toaster oven.

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Notes

• This is distinct from typical “Sock‑It‑To‑Me” Bundt cakes, which often use cake mix and bake at higher temps (~325–375 °F).

• The Mile High version is top‑heavy, tall, and built for maximum richness—perfect for celebrations or when you want a dramatic cake.

• For a Bundt-pan approach, see mix‑based versions like Duncan Hines or Betty Crocker: lighter, quicker, and convenient.

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Summary Table