Crunchy Pound Cake

Submitted by pines506

"I love the topping on this!"

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 20 slices

ingredients

• Topping

• 14 crushed vanilla wafers (1/2 cup)
• 2 tablespoons melted butter
• 1⁄2 cup pecans, finely ground
• 2 tablespoons sugar

• Cake

• 2 cups butter (no substitutes)
• 2 cups confectioners' sugar
• 7 large eggs
• 3 cups all-purpose flour, sifted
• 2 teaspoons vanilla extract

directions

1. Do not preheat oven.
2. Grease a 12-cup tube pan.
3. In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.
4. In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).
5. Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.
6. Pour the batter into the prepared pan and bake for 1 hour at 325°F, or until a cake tester inserted in the center comes out clean.
7. Cool the cake in the pan for at least one hour.
8. Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!