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Hi Karin; Here is a recipe I found while browsing, you could put the pecans in the frosting instead of the cake, or both. 1 box brown sugar 1 cup milk 1 cup white sugar 1 cup self-rising flour 1 cup vegetable shortening 2 cups plain flour 1 stick margarine 1 sp. vanilla flavoring 5 large eggs 1/2 t. maple flavoring 1 cup chopped pecans
Cream sugar, shortening and butter well. Add eggs one at a time, beating well after each. Combine flours and add alternately with milk. Add flavorings and nuts. Pour into a large tube pan and bake at 250 degrees for 2 hours, or 325 degrees for 1 1/2 hours. Do not open oven door before end of cooking time.
Caramel Icing: 1/2 cup butter 2 cups confectioner's sugar 1/4 cup milk 1 cup light brown sugar
Melt butter and brown; bring to full boil for two minutes. Stir constantly. Add milk and bring to boil again. When cool to lukewarm, add sugar and mix well. Pour over cake.
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