Caramel Nut Pound Cake

"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."
 
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photo by Marsha D. photo by Marsha D.
photo by Marsha D.
Ready In:
1hr 50mins
Ingredients:
15
Serves:
18
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ingredients

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directions

  • 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.

Questions & Replies

  1. Do you let this cool in the pan for a period of time before you turn it out and put the icing on it? Will a bundt pan due or do I need to use a tube pan. The picture looks like a bundt pan and the recipe says tube pan..
     
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Reviews

  1. Looking forward to baking this. So interested to see if this is lost recipe from ex mother in law from the 1980s.
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. YUM! this was wonderful. A huge hit with all our friends from the lake. I can see why it was prize winning :) I was alittle worried with the frosting cause it was just dripping down the cake but when it harden it was great. Made this for the Cake-A-Thon for our beloved Chef I Am. Thanks for sharing your Aunt Sallie's cake :)
     
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RECIPE SUBMITTED BY

<p>Thanks for taking the time to stop by My Page! I am married to a quiet, but fun loving guy who cleans up the kitchen!! I have grandchildren who I adore. I am retired from being a paralegal and a real estate agent. I have also been a substitute teacher for the elementary grades in the public school system. All of my recipes are the tried and true type. Many of them have come from my 48 years of cooking, my mother's recipe box or other relatives. I like Taste of Home magazine and I am a big fan of foodnetworkTV. I am a southern girl and enjoy comfort foods!!! I am a big cookbook collector and have been for years. I enjoy baking desserts most of all. I also enjoy games on my laptop, growing flowers, lunches with friends, babysitting grandchildren, photography and traveling. Since life is so short I try to count my blessings each day and give to the less fortunate. I had gotten into a rut on what to cook. Therefore, I am so happy I found the Recipezaar site. Pet Peeve: People with a negative attitude. MY RATING SYSTEM: 5 stars - Excellent in taste. May have minor change. 4 stars - Adjustment in ingredients for flavor. 3 stars - Fair, but not sure whether I would repeat. 2 and 1 stars - I do NOT give. Zaar EVENTS IN WHICH I PARTICIPATED: Aus/NZ Swaps #15,#16 April, May 2008 Aus/NZ Swaps #20#21#22 Sept Oct Nov 2008</p>
 
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