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Pecan Pound Cake
Ingredients:
2 c. Crisco
3 c. sugar
10 eggs
3 c. flour
1 tsp. salt
1/4 c. evaporated milk
2 tsp. vanilla butternut flavoring
1 tsp. almond flavoring
2 c. chopped pecans
2 c. Crisco
3 c. sugar
10 eggs
3 c. flour
1 tsp. salt
1/4 c. evaporated milk
2 tsp. vanilla butternut flavoring
1 tsp. almond flavoring
2 c. chopped pecans
Directions:
Mix shortening and sugar and let stand overnight. Cream mixture and add eggs one at a time beating after each addition. Reserve 1/4 c. of the flour to dredge the pecan nuts. Then add flour, flavorings and milk to other mixture and blend. Add pecans last. Pour into a greased large size tube pan and bake 1 hour and 20 minutes or until done at 325 degrees.
Mix shortening and sugar and let stand overnight. Cream mixture and add eggs one at a time beating after each addition. Reserve 1/4 c. of the flour to dredge the pecan nuts. Then add flour, flavorings and milk to other mixture and blend. Add pecans last. Pour into a greased large size tube pan and bake 1 hour and 20 minutes or until done at 325 degrees.
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