It's a heavy cake and a little goes a long way. I was concerned it might be to sweet so I altered the recipe slightly and replaced part of the brown sugar with dark muscovado sugar.
Brown Sugar Pound Cake
from Martha Stewart's Baking Handbook
Makes 2 loafs
1 c. unsalted butter, softened
3 c. sifted plain flour
2 tsp. baking powder
1/2 tsp. salt
2 1/4 c. packed light brown sugar
5 large eggs
3/4 c. buttermilk
Preheat the oven to 170C. Butter two 8 1/2-by-4 1/2inch loaf tins; set aside. In a medium bowl, sift together the flour, baking powder, and salt; set aside.
In a bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add eggs one at a time, beating until combined.
Add the reserved flour mixture in three batches, alternating with the buttermilk and beginning and ending with the flour; beat until combined. Divide the batter between the buttered pans, and smooth with an offset spatula.
Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 1 hour. Transfer pans to a wire rack to cool 10 minutes. Turn out cakes onto the rack to cool completely. Cakes can be kept at room temperature, wrapped in plastic, for up to 3 days.