02
December
2011
|
09:57 AM
America/New_York
Brown Sugar Pound Cake with Caramel Icing
Submitted by Natalie Thompson, Buford
- 1 box brown sugar
- 1 cup milk
- 1 cup white sugar
- 1 cup self-rising flour
- 1 cup vegetable shortening
- 2 cups plain flour
- 1 stick margarine
- 1 sp. vanilla flavoring
- 5 large eggs
- 1/2 t. maple flavoring
- 1 cup chopped pecans
Cream sugar, shortening and butter well. Add eggs one at a time, beating well after each. Combine flours and add alternately with milk. Add flavorings and nuts.Pour into a large tube pan and bake at 250 degrees for 2 hours, or 325 degrees for 1 1/2 hours. Do not open oven door before end of cooking time.
Caramel Icing
- 1/2 cup butter
- 2 cups confectioner's sugar
- 1/4 cup milk
- 1 cup light brown sugar
Melt butter and brown; bring to full boil for two minutes. Stir constantly. Add milk and bring to boil again. When cool to lukewarm, add sugar and mix well. Pour over cake.
Select pages where this recipe appears: Desserts