Serves: 16
Total Calories: 593
Preheat oven to 325°. Cream butter and shortening until fluffy. Add sugar and brown sugar one cup at a time. Add eggs one at a time. Sift flour, salt, and baking powder together. Add to creamed mixture alternately with evaporated milk and water. Add vanilla and nuts. Pour into greased and floured tube pan. Bake 1 1/2 hours. Cake may be frosted or served plain.
Frosting:
Cream butter and confectioners’ sugar; add pecans. Add vanilla and enough milk for consistency desired. Spread over warm cake.
This Caramel-Nut Pound Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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