Caramel Pecan Pound Cake

Recipe by Donna Luckadoo
READY IN: 1hr 20mins
SERVES: 10
YIELD: 10 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter and sugar add eggs one at a time.
  • then add vanilla.
  • next add a little at a time of the the flour mixed with the baking powder and salt.
  • then add buttermilk and pecans.
  • pour into a pre-greased and floured bundt pan or tube pan.
  • Bake at 350F for 1 hour.
  • let cake cool.
  • for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
  • add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
  • enjoy!
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