Nutty Bottom Pound Cake
Nutty Bottom Pound Cake is an moderately easy dinner. Made with 1/2 lb. butter, 1/2 c. crisco (solid), 3 c. sugar, 1 tsp. baking powder and 3 c. plain flour, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Grease tube pan with generous amount of solid Crisco.
Put pecans in the bottom of pan; press firmly to bottom of pan.
(Do not flour pan.)
Set aside.
Mix butter, Crisco and sugar until creamy.
(Sift flour and baking powder.)
Add eggs and cream with sugar and butter-Crisco, then add flour alternately with buttermilk.
Mix until creamed well; add flavorings and pour or spoon batter over pecans.
Bake at 325Β° for 1 hour and 15 minutes. Turn oven off.
Let cake stay in oven for 5 minutes.
Take cake out.
Let stand in pan 10 minutes before removing from pan.
May frost with 7 Minute Frosting or serve plain.
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