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Butterscotch Pound Cake
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Butterscotch Pound Cake
1 lb. light brown sugar
1/2 c. white sugar
1 c. margarine
1/2 c. Crisco
5 eggs
3 c. flour
1 c. milk
1/2 tsp. baking powder
1 tsp. vanilla
1/2 c. chopped pecans
1/2 tsp. Salt
BUTTERSCOTCH FROSTING
1 c. brown sugar
1/4 c. milk
1/2 tsp. vanilla
1/4 c. butter
1/4 tsp. salt
1/2 c. chopped pecans
Cream shortening and sugar. Add eggs, one at a time. Sift dry ingredients. Add
alternately with milk. Bake at 300 degrees for 1 1/2 hours in loaf or bundt
pan. Boil butter, sugar, milk and salt 3 minutes. Add nuts and vanilla.
Pour over cake while still warm
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