Caramel-Nut Pound Cake
Recipe information
Yield
serves 16-20
Ingredients
1 cup (2 sticks) butter
1/2 cup vegetable shortening
1 pound light brown sugar
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup chopped pecans
1 tablespoon vanilla extract
Preparation
Step 1
Preheat the oven to 325 degrees. In a mixing bowl, cream the butter and shortening. Beat in the brown sugar a little at a time. Add the granulated sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift the flour with the baking powder and salt. Alternately add the flour mixture and the milk to the batter, blending well. Stir in the nuts and vanilla.
Step 2
Bake in a greased and floured tube pan for 1 1/2 hours. Cool for 10 to 15 minutes and invert onto serving platter.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
