Caramel-Nut Pound Cake Recipe

Name: Caramel-Nut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter; 1/2 cup vegetable shortening; 1 pound light brown sugar; 1 cup granulated sugar; 5 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup milk; 1 cup chopped pecans; 1 tablespoon vanilla extract

Servings: persons

1 cup (2 sticks) butter
1/2 cup vegetable shortening
1 pound light brown sugar
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup chopped pecans
1 tablespoon vanilla extract

1
Preheat the oven to 325 degrees.
2
In a mixing bowl, cream the butter and shortening.
3
Beat in the brown sugar a little at a time.
4
Add the granulated sugar and beat until light and fluffy.
5
Add the eggs one at a time, beating well after each addition.
6
Sift the flour with the baking powder and salt.
7
Alternately add the flour mixture and the milk to the batter, blending well.
8
Stir in the nuts and vanilla.
9
Bake in a greased and floured tube pan for 1 1/2 hours.
10
Cool for 10 to 15 minutes and invert onto serving platter.

1775

kcal

Calories

Fat

239

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 11 ingredients. The key ingredients include: 1 cup (2 sticks) butter, 1/2 cup vegetable shortening, 1 pound light brown sugar, 1 cup granulated 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.

Caramel-Nut Pound Cake

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