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.