Willard scott's pound cake

Yield: 12 Servings

Measure Ingredient
1 cup Butter; softened
½ cup Shortening
5 \N 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



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.

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