Willard Scott’s Brown Sugar Pound Cake

 

Dessert

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.

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