"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramel-Nut Pound Cake Recipe

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This recipe for Caramel-Nut Pound Cake, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginger Haigler
Added: Monday, April 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup (2 sticks) butter
teaspoon baking powder
cup vegetable shortening
teaspoon salt
1 pound light brown sugar
1 cup milk
1 cup sugar
1 cup chopped pecans
5 large eggs
1 tablespoon vanilla
3 cups all-purpose flour

Directions:
Directions:
Preheat oven to 325 degrees. In a mixing bowl, cream the butter and shortening. Beat the brown sugar in a little at a time. Add the sugar and beat until light and fluffy. Add the eggs one at a time, beat well after each. Sift the flour with the baking powder and salt. Alternate flour mixture and milk to the batter, blending well. Stir in nuts and vanilla.
Bake in a greased and floured tube pan for 1 hours. Cool for 10 to 15 minutes and invert onto serving platter.

 

 

 

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