Willard scott's pound cake *

12 Servings

Ingredients

Quantity Ingredient
1 cup Butter; softened
½ cup Shortening
5 Eggs; room temp
3¼ cup Light brown sugar
3½ cup Flour
½ teaspoon Baking powder
1 cup Milk
1 cup Pecans; chopped
½ cup Butter; softened
1 pounds Powdered sugar
3 tablespoons Milk; to 4 tbls

Directions

PATTI - VDRJ67A

FROSTING

In large bowl, cream together butter and shortening; add eggs, one at a time, creaming after each. Add sugar. Sift flour and baking powder together. Add alternately with milk to batter. Bake in greased and floured 10" bundt pan for 1-¼ to 1-½ hours at 325~.

FROSTING: Toast pecans in butter in broiler pan until well browned.

cool slightly; add sugar and enough milk to thin to spreading consistency. Spread on top of cake. Some should drip down sides and center, but spread only on top.

Related recipes