"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.

Contributor:  
Contributor:  
Jaynie Nesmith

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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