Kindle Fire, Full Color 7" Multi-touch Display, Wi-Fi
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Willard Scotts Pound Cake
1 cup of butter, softened
1/2 cup of shortening
5 eggs at room temperature
3 1/4 cups of light brown sugar
3 1/2 cups of flour
1/2 teaspoon of baking powder
1 cup of milk
FROSTING
1 cup of pecans, chopped
1/2 cup of butter, softened
1 pound of powdered sugar
3 - 4 tablespoons of milk
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 325ºF.
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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