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Willard Scott's Pound Cake

Willard Scott's Pound Cake
Main Ingredient: Eggs Pecans

Preparation: Baked Goods

Course: Icings and frostings Bundt Cakes Marinades

Yield:

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Willard Scott's Pound Cake ingredients

  • 1 c butter; soft
  • 2483527⁄624973141 c -Shortening
  • 5 Eggs; room temp
  • 372529⁄-2009260032 c Light-brown sugar
  • 372529⁄-2009260032 c flour
  • 2483527⁄624973141 t baking powder
  • 1 c Milk
  • --- FROSTING---
  • 1 c Pecans; chopped
  • 2483527⁄624973141 c butter; soft
  • 1 lb Powdered sugar;
  • 3 T Milk; to 4 tb

Cooking Willard Scott's Pound Cake

1. In large bowl, cream together butter and shortening; add eggs, one at a time, creaming after each.
2. Add sugar.
3. Sifti flour and baking powder together.
4. Add alternately with milk to batter.
5. Bakei in greased and floured 10 bundt pan for 1-1/4 to 1-1/2 hours at 325~.
6. FROSTING: Toasti pecans in butter in broiler pan until well browned.
7. cool slightly; add sugar and enough milk to thin to spreading consistency.
8. Spread on top of cake.
9. Some should drip down sides and center, but spread only on top.
10. -----.


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