Prep 15 mins
Cook 1 hr 35 mins
My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.
- 236.59 ml butter
- 118.29 ml Crisco
- 453.59 g light brown sugar
- 236.59 ml white sugar
- 5 large eggs
- 236.59 ml milk
- 709.77 ml plain flour
- 2.46 ml salt
- 3.69 ml baking powder
- 14.79 ml vanilla
- 236.59 ml pecans, chopped
- 118.29 ml butter
- 236.59 ml light brown sugar
- 59.14 ml milk
- 118.29 ml pecans, chopped
- Important: All ingredients must be at room temperature.
- Mix butter and Crisco.
- Add brown sugar, a little at a time, and beat well.
- Add white sugar and beat until fluffy.
- Add eggs one at a time.
- Add vanilla.
- Sift flour, salt and baking powder together.
- Add flour mixture alternately with milk. Fold in pecans.
- Pour into a greased tube cake pan.
- Bake at 325F for 1 1/2 hours.
- When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
- While cake is warm, pour frosting over cake.
- Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
- Remove from heat.
- Add pecans and pour immediately over warm cake.
This is SO SO SO good. Rich and caramelly, moist, dense and purely decadent. Mine did not come out of the pan well at all, so I turned it into a triffle with some homemade caramel custard. It was amazing.
I made this for my dad's birthday. He's not overly fond of birthday cake and I thought I'd try something different. This took some time to mix but it was so worth it. My dad actually ate two pieces and said "I didn't know you could bake like this." Yummy. Thanks!
This is one of my favorite cakes. I am a huge caramel fan and I of course love pound cake. Everyone loved this cake. Thank you for posting your Aunt Sallie's recipe. This is a blue ribbon recipe! I know that I will make this cake again.