Butter & Nut Pound Cake Recipe

Name: Butter & Nut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3 cups sugar; 5 1/3 fluid ounces evaporated milk; 1/3 cup water; 1/2 cup Crisco; 1 cup butter (2 sticks); 1/4 teaspoon salt; 5 eggs; 3 1/4 cups flour; 2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring); Frosting; 1/2 cup butter (room temperature); 1 (8 ounce) package cream cheese (room temperature); 1 (16 ounce) box powdered sugar; 1 tablespoon butter pecan flavoring; 1/2 cup chopped pecans

Servings: persons

Cake
3 cups sugar
5 1/3 fluid ounces evaporated milk
1/3 cup water
1/2 cup Crisco
1 cup butter (2 sticks)
1/4 teaspoon salt
5 eggs
3 1/4 cups flour
2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)
Frosting
1/2 cup butter (room temperature)
1 (8 ounce) package cream cheese (room temperature)
1 (16 ounce) box powdered sugar
1 tablespoon butter pecan flavoring
1/2 cup chopped pecans

1
For the cake:
2
Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
3
Place in COLD oven and turn heat to 325 degrees.
4
Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
5
For the frosting: ****.
6
Beat cream cheese and butter until smooth.
7
Add box of powdered sugar and beat well.
8
Add butter & nut flavoring and blend.
9
Stir in chopped pecans.
10
Spread on top of cake and let come down the sides.
11
****Note:
12
My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.

2158

kcal

Calories

113

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake, 3 cups sugar, 5 1/3 fluid ounces evaporated milk, 1/3 cup water, and more.

Yes, Butter & Nut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butter & Nut Pound Cake

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