Carmel Pecan Pound Cake

1 cup butter
1 pound brown sugar
1 cup sugar
5 large eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups flour
1 cup milk
1 tablespoon vanilla
1 cup pecan pieces, finely chopped
powdered sugar

1. Preheat oven to 325 degrees. In large bowl, cream butter and brown sugar at medium speed. Gradually add sugar and continue creaming. Add eggs one at a time, beating thoroughly after each addition. 2. In medium bowl, combine baking powder, salt and flour. 3. Add flour alternately with milk to creamed mixture beginning and ending with flour. Mix just till well blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 10 inch tube or bundt pan. Bake 1 hour and 30 minutes. Cool cake for 15 minutes before removing from pan. Ratonda C

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