Caramel Nut Pound Cake

In Uncategorized on May 10, 2010 at 6:47 am

2 stick butter
1/2 Cup shortening
1 Box light Brown Sugar
1 Cup white sugar
5 large eggs
1 cup milk
3 Cup Plain flour
1/2 Tea salt
1/2 Tea Baking Powder
1 Tables vanilla
1 Cup chopped nuts — Pecans

Cream butter & shortening. Add brown sugar a little at a time. Beat well. Add white sugar. Beat until fluffy. Beat in eggs one at a time, beating well after each.

Sift flour, salt & baking powder. Add to creamed mixture alternately with the milk.

Add vanilla & nuts. Bake in tube pan (greased & flour,) approx 1 1/2 hrs at 325 degrees F.

(Editor’s note: I think Grandma/Momma/Bee is noting that this recipe serves 20.

Do any of you ever remember eating this?)

  1. I don’t remember it in particular, but any recipe that starts with butter, shortening, brown and white sugar has got to be good. Funny, I didn’t see any caramel in the recipe; maybe brown sugar and vanilla tastes like caramel. Or maybe that is what caramel is.

  2. Brown sugar and butter is what caramel is. 🙂 Wow – a whole box of it!

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