| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pound |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1/2 |
c |
Shortening |
| 1 |
|
Box; (16 oz) brown sugar |
| 1/2 |
c |
Sugar |
| 5 |
lg |
Eggs |
| 1/2 |
ts |
Baking powder |
| 3 |
c |
Flour |
| 1 |
c |
Milk |
| 2 |
tb |
Vanilla |
| 1 |
c |
Pecans; chopped |
INSTRUCTIONS
Cream butter and shortening in a large bowl, gradually add sugar until
light and fluffy. Add eggs one at a time, beating well after each. Combine
baking powder and flour add to creamed mixture alternately with milk,
beginning and ending with flour and beating well after each addition. Stir
in vanilla and pecans. Pour into greased and floured 10" tube pan. Bake at
350° 1 hour and 10 minutes or until cake tester comes out clean. Cool in
pan 10 minutes, invert on wire rack to cool completely. Frost with cream
cheese frosting.
Recipe by: Tootie's Special Recipe Collection
Posted to TNT Recipes Digest, Vol 01, Nr 964 by LVFG53A@prodigy.com (MRS
IRA M DENNIS) on Jan 25, 1998
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