Willard Scott's Pound Cake Recipe
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Willard Scott's Pound Cake
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 lb Powdered sugar
3 tbsp Milk, to 4 tbls
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. |
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