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Caramel-Nut Pound Cake

Recipe information

  • Yield

    serves 16-20

Ingredients

1 cup (2 sticks) butter
1/2 cup vegetable shortening
1 pound light brown sugar
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup chopped pecans
1 tablespoon vanilla extract

Preparation

  1. Step 1

    Preheat the oven to 325 degrees. In a mixing bowl, cream the butter and shortening. Beat in the brown sugar a little at a time. Add the granulated sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour with the baking powder and salt. Alternately add the flour mixture and the milk to the batter, blending well. Stir in the nuts and vanilla.

    Step 2

    Bake in a greased and floured tube pan for 1 1/2 hours. Cool for 10 to 15 minutes and invert onto serving platter.

Paula Deen's Kitchen Classics
TagsCakeDessertBakingCookbooks
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