Willard Scotts Pound Cake * Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
PATTI - VDRJ67A
1 cup: Butter, softened
1/2 cup: Shortening,
5: Eggs, room temp
3 1/4 cup: Light brown sugar,
3 1/2 cup: Flour,
1/2 tsp: Baking powder,
1 cup: Milk,
FROSTING
1 cup: Pecans, chopped
1/2 cup: Butter, softened
1 lbs: Powdered sugar,
3 tbsp: Milk, to 4 tbls
Directions:
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 1-1/4 to 1-1/2 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.
Source from luhu.jp
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 1-1/4 to 1-1/2 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.
Source from luhu.jp