Recipes
BUTTERSCOTCH POUNDCAKE WITH BUTTERSCOTCH ICING
Butterscotch Poundcake with Butterscotch Icing
This cake is one of many cakes that I make during the holiday season. My sisters, niece and nephews just love this poundcake.
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PrintINGREDIENTS
- 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.
RECIPE BACKSTORY
This cake is one of many cakes that I make during the holiday season. My sisters, niece and nephews just love this poundcake.
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