"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Butter Pecan Pound Cake, by Gwen Walker, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Box Butter Pecan cake mix 4 Eggs 1 c. Oil 1 c. Milk 1 can Coconut pecan icing
Glaze: I c. Confectioner sugar small amount of milk 1 tsp Vanilla
Grease and flour a 10 in. tube pan. Beat eggs, add oil, mix well. Mix all ingredients. Bake 45 minutes at 325 degrees until toothpick comes out clean. Turn upside down on rack, about 10 minutes. Tap cake pan on bottom to loosen and shake cake out. Turn right side up on cake plate and glaze.
GLAZE: Add just enough milk to confectioner sugar and vanilla to make mixture thin. Drizzle over "hot" cake.
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