OLD SCHOOL BUTTER PECAN POUND CAKE
INGREDIENTS:
3 cups of cake flour
2 cups of sugar
1 cup packed brown sugar
3 sticks of butter (room temperature)
5 eggs (room temperature)
1 c whole milk (at room temperature)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon of vanilla extract
1 tablespoon pound extract
2 cups of roasted American nuts
thick snow
2 cups of powdered sugar
4 ounces of butter
4 ounces of cream cheese
4 teaspoons half and half
DIRECTIONS:
Cream the butter and sugar together until smooth (about 3-7 minutes).
Slowly add eggs 1 at a time
Add flavors
Add flour and milk (alternately)
Start with flour and end with flour
stir in chopped pecans
Pour into a greased tube bowl
Bake at 325 degrees for 1 hour and 10 minutes. Check out after 45 minutes. Mine was ready in 1 hour.
Place a toothpick in the center of the cake and if the toothpick comes out of the batter, leave the cake in it while baking.