Caramel nut pound cake

Caramel nut pound cake

Ingredients/Components

• butter, softened - 1/2 c
• pkg - 1 oz
• milk - 3/4 c
• vanilla extract - 1 Tbsp
• salt - 1/2 tsp
• baking powder - 1 tsp
• all-purpose flour - 3 c
• large eggs - 5 item
• finely chopped nuts
• margarine or shortening - 1/2 c

How to make caramel nut pound cake:

Cream butter and margarine; gradually add sugar, beating at medium speed with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in vanilla and nuts. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan and cool completely. Yields one 10-inch cake.

Recipe categories: Desserts, Cakes, American.