Caramel Nut Pound Cake – a delicious recipe with butter, Crisco, light brown sugar, white sugar, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Important: All ingredients must be at room temperature.
2
Mix butter and Crisco.
3
Add brown sugar, a little at a time, and beat well.
4
Add white sugar and beat until fluffy.
5
Add eggs one at a time.
6
Add vanilla.
7
Sift flour, salt and baking powder together.
8
Add flour mixture alternately with milk. Fold in pecans.
9
Pour into a greased tube cake pan.
10
Bake at 325F for 1 1/2 hours.
11
When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
12
While cake is warm, pour frosting over cake.
13
Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
14
Remove from heat.
15
Add pecans and pour immediately over warm cake.
2291
kcal
Calories
114
g
Fat
296
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1 cup butter, 1/2 cup Crisco, 1 lb light brown sugar, 1 cup white sugar, and more.
Yes, Caramel 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.
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