Ingredients
1 box light brown sugar
1 c. white sugar
1 c. butter
1/2 c. Crisco
5 large eggs
3 c. flour
1 c. milk
1/2 tsp. baking powder
1 c. pecans, chopped fine
2 tsp. vanilla flavoring
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Unrefined whole cane sugar — Indian sweets, chai, payasam
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Achievable elevated desserts — laminated doughs, cakes, custards
The original Bundt pan — iconic shape, even heat distribution
Unrefined whole cane sugar — Indian sweets, chai, payasam
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
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Cream sugar, butter and shortening, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine baking powder and flour; add to creamed mixture alternately with milk, beating well after each addition. Stir in vanilla and pecans. Pour batter into greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes, or until wooden pick comes out clean. Cool in pan 10 minutes before turning out.