Nutty Bottom Pound Cake Recipe

Name: Nutty Bottom Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. butter; 1/2 c. Crisco (solid); 3 c. sugar; 1 tsp. baking powder; 3 c. plain flour; 5 large eggs; 1 c. buttermilk; 1 tsp. vanilla extract; 1 tsp. lemon extract; 2 c. chopped pecans

Servings: persons

1
Grease tube pan with generous amount of solid Crisco.
2
Put pecans in the bottom of pan; press firmly to bottom of pan.
3
(Do not flour pan.)
4
Set aside.
5
Mix butter, Crisco and sugar until creamy.
6
(Sift flour and baking powder.)
7
Add eggs and cream with sugar and butter-Crisco, then add flour alternately with buttermilk.
8
Mix until creamed well; add flavorings and pour or spoon batter over pecans.
9
Bake at 325u00b0 for 1 hour and 15 minutes. Turn oven off.
10
Let cake stay in oven for 5 minutes.
11
Take cake out.
12
Let stand in pan 10 minutes before removing from pan.
13
May frost with 7 Minute Frosting or serve plain.

3202

kcal

Calories

195

Fat

337

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 10 ingredients. The key ingredients include: 1/2 lb. butter, 1/2 c. Crisco (solid), 3 c. sugar, 1 tsp. baking powder, and more.

Yes, Nutty Bottom 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.

Nutty Bottom Pound Cake

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