Very moist dense cake.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
14
Yield:
10 inch tube cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

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  • Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.

  • Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.

  • Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.

  • To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.

Nutrition Facts

743 calories; protein 7.2g; carbohydrates 102.2g; fat 35.7g; cholesterol 122.7mg; sodium 214.1mg. Full Nutrition
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Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/25/2005
I made this cake once before, but this was before i became a member of all recipes. This is a very good recipe.I will be using it. I saw where some of the viewers said it was a heavy cake, just try sifting the flour twice, and instead of frosting the whole cake I just used it as a glaze and it was very good. Another winner. Read More
(78)

Most helpful critical review

Rating: 3 stars
04/06/2003
I chose to add 3/4 tsp of salt (the AIB coming out in me) to this recipe as others noted blandness in finished cake. It was still on the bland side...but quite edible and certainly moist. The frosting was absolutely scrumptious. I will no doubt give this recipe one more go with a few changes but the frosting recipe will be used again and again. Read More
(16)
78 Ratings
  • 5 star values: 50
  • 4 star values: 19
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
09/25/2005
I made this cake once before, but this was before i became a member of all recipes. This is a very good recipe.I will be using it. I saw where some of the viewers said it was a heavy cake, just try sifting the flour twice, and instead of frosting the whole cake I just used it as a glaze and it was very good. Another winner. Read More
(78)
Rating: 5 stars
12/11/2004
I was surprised for two reasons: #1 when I first DL this recipe on Thanksgiving Day, there wer no ratings for it yet. So I was a little worried but wanted to try something different. #2 I was amazed ath the amount of sugar it called for in just the batter. But it came out great nice and moist, mildy sweet and nutty. It tasted great even without the frosting. Which I recommend you let cool to get a better consistency. The frosting is rich but really good... Thanks for sharing! Read More
(70)
Rating: 4 stars
07/23/2003
This cake was very well received by my family-the only drawback was that it took a long time and a lot of stirring to get the frosting ready, but when it was, it was absolutely delicious. I would make this cake again. Read More
(66)
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Rating: 4 stars
09/03/2003
This cake was very heavy rich and moist. I would consider this recipe for advanced patient bakers. If using a tube pan with a removable bottom wrap foil around the outside of it and place pan on a rimmed cookie sheet or it could leak all over the oven! After cooking the frosting I transferred it to a pyrex bowl to speed up the cooling process but it still took a good amount of stirring to get it to frosting consistency. I found it much too sugary sweet and next time would opt for drizzling each cake slice with a little caramel sauce and garnish with some fruit for color. Read More
(29)
Rating: 4 stars
03/03/2003
This poundcake tasted great (esp. the frosting) but was WAY to confusing to make. Read the entire recipe a few times before making this. Notice that under ingredients dark brown sugar and brown sugar are both listed but in the directions it doesn't indicate which one to use when. I believe dark brown is used in step 2. Good luck Read More
(24)
Rating: 5 stars
12/01/2003
Oh my goodness I made this cake today for my family and everyone loved it. It was not dry at all as some members indicated. I did substitute buttermilk for the milk in the recipe. It was a little sweet but still good and moist. I will make this one again. Read More
(21)
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Rating: 4 stars
04/29/2003
This recipe was good I used a 10' bundt cake pan and the cake was overflowing in the oven cake was everywhere. After the cake finish baking it had sunk and stuck to the pan... So what was left I put it in the cake pan. The icing was perfect the cake was very moist even though it is whop sided but it is still good.. Could someone tell me what went wrong????!!! I will try again I'm going to the store and purchase a 10' tube cake pan... Read More
(19)
Rating: 5 stars
03/22/2004
The cake itself is absolutely wonderful - moist and dense and very flavorful. I too had problems with the frosting but I always do with cooked frostings so I just used it as a glaze instead of an all-over frosting and thought it was just as good. I didn't have any pecans so left those out of the cake and thought it was just as good without. I would definitely make this cake again. Read More
(19)
Rating: 3 stars
04/06/2003
I chose to add 3/4 tsp of salt (the AIB coming out in me) to this recipe as others noted blandness in finished cake. It was still on the bland side...but quite edible and certainly moist. The frosting was absolutely scrumptious. I will no doubt give this recipe one more go with a few changes but the frosting recipe will be used again and again. Read More
(16)
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