Willard Scott’s Brown Sugar Pound Cake
2 sticks butter, at room temperature
1/2 cup shortening, such as Crisco
5 eggs, at room temperature
1 pound plus 1 cup light brown sugar
31/2 cups flour
1/2 teaspoon baking powder
1 cup milk
For the frosting:
1 cup chopped pecans
1 stick butter
1 pound confectioners’ sugar
Milk to thin
Heat oven to 325 degrees. Grease and flour a tube pan.
Beat butter with shortening until light and fluffy. Beat in eggs, one at a time. Beat in brown sugar.
Sift or whisk together flour and baking powder. Beat into butter mixture alternately with milk.
Pour batter into prepared pan, and bake 11/4 to 11/2 hours, until cake tests done. Let cool on wire racks before frosting.
To make frosting, toast pecans in butter in a thick broiler pan in oven until they brown well. Let cool a little. Transfer to a bowl, and stir in confectioners’ sugar. Add enough milk to make a spreading consistency. Spread on top of cake and let it drip down sides. Makes 16 servings.
Per serving: 638 calories (42 percent from fat), 30.4 g fat (13.6 g saturated, 9 g monounsaturated), 105 mg cholesterol, 6 g protein, 87 g carbohydrates, 1.4 g fiber, 200 mg sodium.