Pecan Pound Cake

I stumbled upon this recipe in the local newspaper over ten years ago. We sometimes refer to it as a cardiologist’s nightmare.

Pecan Pound Cake

2 cups shortening
¼ cup evaporated milk
3 cups sugar
10 eggs
3 cups plain flour
1 teaspoon salt
2 teaspoons vanilla butternut flavoring
2 cups chopped pecans
1 teaspoon almond flavoring

Mix shortening and sugar – let stand overnight. Cream mixture and add eggs one at a time, beating after each addition. Reserve ¼ cup of flour to dredge pecans. Then add flour, flavorings and milk to other mixing blend. Add pecans last. Pour into a large greased tube pan and bake 1 hour and 20 minutes or until done at 325º.

Notes: I use Baker’s Joy to “grease” the tube pan. It will take something longer than a toothpick to test the cake’s doneness.