Shelly's Recipe

CARAMEL NUT POUND CAKE

Category: Cakes

1 cup butter, room temperature
1/2 cup Crisco shortening
1 16 oz box light brown sugar
1 cup white sugar
5 eggs
3 cups sifted flour
1/2 tsp salt and baking powder
1 cup milk
1 tsp vanilla extract
1 cup chopped pecans

Icing
2 cups light brown sugar
1 cup sugar
1 cup Half & Half
1 stick butter

Preheat oven to 325. Cream butter and Crisco shortening. Add brown sugar, and cream ingredients. Add white sugar, and cream until fluffy. Add eggs one at a time. Mix dry ingredients together. Set aside 2 tbsp of flour mixture to toss with nuts. Add flour mixture alternately with milk, beginning and ending with flour. Add vanilla. Stir in nuts. Bake for approximately 1 hour and 30 minutes. Cool cake in pan for 15 minutes before turning out. Ice while warm.

Prepare icing: In a saucepan, combine first three ingredients. Boil, stirring frequently, until mixture reaches soft ball stage, 235. Pour hot mixture over stick of butter in mixer bowl. Stir to melt. Beat until ready to spread.