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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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Two recipes in one! It’s delicious as a plain pound cake or add the cinnamon pecan mixture and it's a Cinnamon Pecan Swirl Pound Cake! Either way, it gets rave reviews! (Note: I do not use lemon extract with the cinnamon pecan mixture—only vanilla.) Ingredients:
1 cup butter, softened |
1/2 cup margarine, softened |
3 cups sugar |
5 eggs (room temp.) |
3 cups flour |
1 teaspoon baking powder |
1 cup milk (room temp.) |
1 1/2 teaspoons vanilla (can also use lemon extract) |
1 1/2 cups chopped pecans, toasted |
3 tablespoons brown sugar |
2 teaspoons cinnamon |
Directions:
1. Cream butter and margarine; gradually add sugar, beating until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well after each addition.
4. Stir in vanilla (and/or lemon extracts).
5. Pour batter into greased and floured 10” tube pan.
6. Bake at 350 degrees for 1 hour and 15 minutes, or until cake tests done when toothpick inserted in the center comes out clean.
7. Cool in pan 10-15 minutes; remove from pan and cool completely.
8. *TO MAKE THE CINNAMON PECAN SWIRL POUND CAKE:.
9. Pour half of the above pound cake batter into pan.
10. Sprinkle with pecan mixture and top with remaining batter.
11. Bake as directed (may take a little bit longer).
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