Recipe by Seasoned Cook
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.
Top Review by under12parsecs
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.
- 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
Directions See How It's Made
- 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.