Willard Scott’s Pound Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes, Celebrity, Frostings | 12 | Servings | |
INGREDIENTS
| 1 | c | Butter, softened |
| 1/2 | c | Shortening |
| 5 | Eggs, room temp | |
| 3 1/4 | c | Light brown sugar |
| 3 1/2 | c | Flour |
| 1/2 | t | Baking powder |
| 1 | c | Milk |
| 1 | c | Pecans, chopped |
| 1/2 | c | Butter, softened |
| 1 | lb | Powdered sugar |
| 3 | T | Milk, to 4 tbls |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 632
Calories From Fat: 340
Total Fat: 38.9g
Cholesterol: 67.4mg
Sodium: 34.1mg
Potassium: 112.3mg
Carbohydrates: 67.9g
Fiber: 1.9g
Sugar: 39.2g
Protein: 5.5g