Labadie Recipe Database

Name Brown Sugar Pound Cake Number of People 12 List of Ingredients Cake: 5 eggs, room temperature 1/2 lb. (2 sticks) butter, room temperature 1/2 c. Crisco shortening 3 1/4 c. firmly packed light brown sugar 3 1/2 c. all-purpose flour 1/2 tsp. baking powder 1 c. milk Frosting 1 c. finely chopped pecans 1/4 lb. (1 stick) butter 1 lb. powdered sugar milk to thin Description Preheat oven to 325 degrees. Cream together butter and shortening. Add eggs, one at a time, beating after each addition until smooth. Add brown sugar and blend thoroughly. Sift together flour and baking powder. Alternating ingredients, add flour mixture and milk to batter, beginning and ending with dry ingredients. Bake in a greased and floured 10-inch tube pan for 1 1/4 to 1 1/2 hours. Let cool on a rack for 1 hour before removing from pan. For Frosting: While cake is cooling, turn oven to broil. Toast pecans in butter in a thick broiler pan or 8-inch baking pan, stirring occasionally, until nuts are well browned. Watch them closely; do not allow to burn. Let cool a little; then add powdered sugar. Add enough milk to thin frosting to spreading consistency. Spread on top of cake. Some should drip down sides and center, but it should not be spread anywhere except on top. Time 2 hours Difficulty (1-5) 3 Notes Image