Butter & Nut Pound Cake

Submitted by Juenessa

"My mom made this cake for my brother every year for his birthday when we were growing up. It is a very comforting, old-fashioned and delicious cake."

 

• Ready In: 2hrs 10mins
• Ingredients: 14
• Serves: 10-12

ingredients

• Cake

• 3 cups sugar
• 5 1⁄3 fluid ounces evaporated milk
• 1⁄3 cup water
• 1⁄2 cup Crisco
• 1 cup butter (2 sticks)
• 1⁄4 teaspoon salt
• 5 eggs
• 3 1⁄4 cups flour
• 2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)

• Frosting

• 1⁄2 cup butter (room temperature)
• 1 (8 ounce) package cream cheese (room temperature)
• 1 (16 ounce) box powdered sugar
• 1 tablespoon butter pecan flavoring
• 1⁄2 cup chopped pecans

directions

1. For the cake:

2. Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
3. Place in COLD oven and turn heat to 325 degrees.
4. Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
5. For the frosting: ****.
6. Beat cream cheese and butter until smooth.
7. Add box of powdered sugar and beat well.
8. Add butter & nut flavoring and blend.
9. Stir in chopped pecans.
10. Spread on top of cake and let come down the sides.

11. ****Note:

12. My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.