Prep 10 mins
Cook 1 hr 15 mins
This recipe comes from the www.crisco.com website. It appears to be different from the others that are posted on Zaar plus the picture on the website looks scrumptious!
FOR THE CAKE
- 2 1⁄4 cups light brown sugar, firmly packed
- 1⁄2 cup granulated sugar
- 1 cup butter, softened
- 1⁄2 cup shortening
- 2 teaspoons vanilla extract
- 5 large eggs
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 cup pecans, chopped
FOR THE GLAZE
- 1⁄4 cup butter
- 1⁄2 cup light brown sugar, firmly packed
- 1⁄4 cup milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
- COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
- BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
- MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
- REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.
Absolutely delicious! I made this after reading a post in Q&A about a pound cake cupcake recipe. I couldn't find a recipe for them here so I chose this recipe & adapted the cooking time for cupcakes (about 32 minutes to bake & the recipe made 24). The cakes themselves are so moist & flavorful. My family just went crazy for them! They won't have a domed top like we expect from a normal cupcake, but we usually turn pound cake over to serve anyway. I think these would be great served upside down & glazed or decorated with berries as individual plated deserts. I'll most definitely be making this one again in the traditional bundt pan. I did omit the pecans (as I didn't have enough on hand) but we really didn't miss them. Thanks for posting this recipe, Cheryl! UPDATE: Made this again this morning so I could try out another frosting recipe (recipe #278515) for a game of photo tag. This time I used my dark, non-stick springform bundt pan & should have cooked it a little less than I did but I just trimmed a bit off the top & frosted it. The inside was still moist & soft. Again, my family raved over the flavor. :)
I made this recipe for Easter for the first time and it wa a big hit. The family loved it and were fighting over who was going to take the rest home. I will definetley keep this one.