Butter & Nut Pound Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 10mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • Cake
  • 3
    cups sugar
  • 5 13
    fluid ounces evaporated milk
  • 13
    cup water
  • 12
    cup Crisco
  • 1
    cup butter (2 sticks)
  • 14
    teaspoon salt
  • 3 14
    cups flour
  • 2
    tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)
  • Frosting
  • 12
    cup butter (room temperature)
  • 1
    (8 ounce) package cream cheese (room temperature)
  • 1
    (16 ounce) box powdered sugar
  • 1
    tablespoon butter pecan flavoring
  • 12
    cup chopped pecans
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DIRECTIONS

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