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
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