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Willard Scott's Brown Sugar Pound Cake




Source of Recipe


From “Mama’s Cooking: Celebrities Remember Mama’s Best Recipe”


List of Ingredients




2 sticks butter
½ cup Crisco shortening
5 eggs
1 lb. and 1 cup light brown sugar
3½ cups plain flour
½ tsp. baking powder
1 cup milk


Recipe



Preheat oven to 325 degrees. Let eggs and butter “sit” till they’re at room temperature. Cream together butter and Crisco. Add 5 eggs one at a time, creaming after each. Add brown sugar. Sift together flour and baking powder. Add flour mixture alternately with milk to sugar mixture. Bake in greased and floured tube pan for 1¼ to 1½ hours.

Frosting:
1 stick butter
1 cup chopped pecans
1 box confectioners’ sugar
Milk to thin

Toast pecans in butter in thick broiler pan in the oven till they brown well. Let cool a little. In a bowl add confectioners’ sugar to pecan mixture. Add milk enough to thin to spreading consistency. Spread on top of cake. Some should “drip” down sides and center but should not be spread anywhere except on top.