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Ingredients
| salted butter: 1 cup |
| household shortening: 1/2 cup |
| light brown sugar: 1 lb |
| granulated sugar: 1 cup |
| eggs: 5 (large) |
| 2% milk: 1 cup |
| all-purpose flour (unsifted): 3 cups |
| salt: 1/2 tsp |
| baking powder: 3/4 tsp |
| vanilla extract: 1 Tbl |
| pecans: 1 cup (chopped) |
| salted butter: 1/2 cup |
| light brown sugar (packed): 1 cup |
| 2% milk: 1/4 cup |
| pecans: 1/2 cup (chopped) |
Caramel Nut Pound Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
95 min -
Servings
18 serving(s)
Tags
- Important: All ingredients must be at room temperature.
- Mix butter and Crisco.
- Add brown sugar, a little at a time, and beat well.
- Add white sugar and beat until fluffy.
- Add eggs one at a time.
- Add vanilla.
- Sift flour, salt and baking powder together.
- Add flour mixture alternately with milk. Fold in pecans.
- Pour into a greased tube cake pan.
- Bake at 325F for 1 1/2 hours.
- When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
- While cake is warm, pour frosting over cake.
- Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
- Remove from heat.
- Add pecans and pour immediately over warm cake.