Caramel Pecan Pound Cake 1 cup butter no substitutes 2 1/4 cups packed brown sugar 1 cup sugar 5 eggs 3 teaspoons vanilla 3 cups flour 1/2 teaspoon salt 1 cup milk 1 cup finely chopped pecans confectioners sugar fresh fruit In a mixing bowl, cream butter. Gradually bean in the sugars, until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on low speed just until blended. Fold in pecans. Pour into a greased and floured 10 inch tube pan. Bake at 325 for 1 1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Dust with confectioners sugar.serve with fruit if desired. __._,_.___s --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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