Pound Cake with Pecan Butter Frosting
Pound Cake with Pecan Butter Frosting recipe
Yield
18 servingsPrep
½ hrsCook
1½ hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
soft |
|
| ½ | cup |
vegetable shortening
|
*
|
| 5 | large |
eggs
room temp |
|
| 3 ¼ | cups |
brown sugar, light
|
*
|
| 3 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| 1 | cup |
milk
|
|
| Frosting | |||
| 1 | cup |
pecans
chop |
|
| ½ | cup |
butter
soft |
|
| 1 | pound |
powdered sugar
|
|
| 3 | tablespoons |
milk
to 4 tb |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
soft |
|
| 118 | ml |
vegetable shortening
|
*
|
| 5 | large |
eggs
room temp |
|
| 769 | ml |
brown sugar, light
|
*
|
| 828 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 237 | ml |
milk
|
|
| Frosting | |||
| 237 | ml |
pecans
chop |
|
| 118 | ml |
butter
soft |
|
| 453.6 | g |
powdered sugar
|
|
| 45 | ml |
milk
to 4 tb |
|
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 inch bundt pan for 1¼ to 1½ hours at 325℉ (160℃).
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.
