Caramel Pound Cake
A rich, buttery caramel pound cake featuring toasted pecans, perfect for special occasions or as a decadent dessert that appeals to caramel and nut lovers alike.
Ingredients
Instructions
- Cream the butter, Crisco, and light brown sugar until well combined and creamy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Gradually add the flour mixture to the creamed mixture, mixing well.
- Add vanilla and evaporated milk, mixing until smooth.
- Stir in chopped pecans.
- Pour batter into a greased and floured Bundt pan.
- Bake in a preheated oven at 300°F (150°C) for 1.5 hours, or until a toothpick inserted into the center comes out clean.
Nutrition & Diet Analysis (per serving)
972
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).