"Hunger is the best sauce in the world."--Cervantes

Liz Brown's Pound Cake with Carmel Icing Recipe

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This recipe for Liz Brown's Pound Cake with Carmel Icing, by , is from The Loftin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaynie Nesmith


Cake Ingredients:

2 sticks Oleo
1/3 c. Shortening
3 c. Sugar
5 Eggs
3 c. Plain Flour
1 tsp. Baking Powder
1 1/4 c. Sweet Milk
1 tsp. Vanilla

Icing Ingredients:

1 1/2 c. Brown Sugar (light or dark)
1 1/2 c. White Sugar
1 small can Carnation Milk
1 stick Oleo

Preheat oven at 325. Cream oleo and shortening and gradually add sugar. When light and fluffy add eggs one at a time. Alternately add flour (baking powder has been added to flour) and milk and vanilla. Pour in greased and floured tube pan and bake for 1 hour and 15 minutes. When cold ice with carmel icing.

Carmel Icing
Mix all icing ingredients and bring to a rolling boil. Boil exactly 2 minutes and not one second more. Pour in mixing bowl and let cool until lukewarm. Beat with beater until right consistency and spread over cake.




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