The recipe that I want to share with you today is
one of our favorites and is requested quite often for my Saturday baking.
This is a delicious brown sugar pound cake made even better with thanks to
pecans throughout to give it texture as well as some added nutty flavor.
You can use walnuts in a pinch, but I think the pecans bring more to it.
Another thing that I love about this cake is how
easy it is to prepare! With that said, I hope you will be tempted to try
my recipe because it is very good.
Simply Marvelous Saturday Pound Cake
2-1/4 cups firmly packed brown sugar (light or
3 cups of sifted flour
1/2 cup of sugar
1 cup of milk
1-1/2 cups of shortening
1 teaspoon of baking powder, leveled
1/2 teaspoon of salt + dash (about 1/8 teaspoon
to later add to your egg whites)
1-1/2 teaspoons of vanilla extract
1 cup chopped pecans
5 large eggs
1/4 teaspoon of ground nutmeg
Take out your eggs and leave at room temperature
so they will be easier to separate.
Cream the sugar with the shortening. Once
those eggs had enough time to warm a bit at room temperature, you will add the
eggs to the creamed sugar-shortening in your mixing bowl.
In a separate mixing bowl, you will add your egg
whites. You will need your electric mixer to beat this with a dash
of salt to make them stiff.
Next, you will be alternating wet
ingredients (milk and vanilla) with the dry (flour, baking powder, salt,
nutmeg) to that creamed sugar-shortening mixture until everything is mixed
Fold in those beaten egg whites and add in those chopped
pecans to your batter.
Pour into a well-greased tube or bundt cake pan.
Bake in a 325-degree oven for about 1-1/2 hours
or until a cake tester or a slender knife inserted comes out clean.
Do not attempt to remove this immediately from
your once it comes out of your oven. Allow it to cool in the pan for at
least five or eight minutes so it doesn’t break into pieces.