BUTTERSCOTCH POUNDCAKE WITH BUTTERSCOTCH ICING

 

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Ingredients

  • 1 lb. light brown sugar
  • 1/2 c. white sugar
  • 1 c. margarine
  • 1/2 c. Crisco
  • 5 eggs
  • 3 c. flour
  • 1 c. milk
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • 1/2 c. chopped pecans
  • 1/2 tsp. Salt
  • BUTTERSCOTCH FROSTING
  • 1 c. brown sugar
  • 1/4 c. milk
  • 1/2 tsp. vanilla
  • 1/4 c. butter
  • 1/4 tsp. salt
  • 1/2 c. chopped pecans

Directions

  • Cream shortening and sugar. Add eggs, one at a time. Sift dry ingredients. Add alternately with milk.
  • Bake at 300 degrees for 1 1/2 hours in loaf or bundt pan.
  • Boil butter, sugar, milk and salt 3 minutes. Add nuts and vanilla. Pour over cake while still warm.

Notes

This cake is one of many cakes that I make during the holiday season. My sisters, niece and nephews just love this poundcake.

Categories: Cake  Dessert 
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