Della Robbia Pound Cake
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FROM: - McCalls' Best Recipes - 1990 INGREDIENTS
1 cup butter, softened
1/2 cup shortening
1 package (1 pound) brown sugar
1/2 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
3 cups unsifted all-purpose flour
1/2 teaspoon baking powder
1 cup milk
1 cup chopped pecans
White Icing Glaze
Dried-Fruit CompotePreheat oven to 350 degrees. Grease 10-inch tube pan; set aside.
In large bowl of electric mixer, at high speed, beat butter with shortening until fluffy. Gradually add sugars, beating until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
On sheet of waxed paper, combine flour with baking powder. Add to butter mixture alternately with milk, beginning and ending with flour and beating at medium speed just until blended. Stir in pecans.
Pour batter into prepared pan; bake 1 hour and 10 minutes, or until cake tester comes out clean. Cool cake in pan 10 minutes. Invert onto wire rack; cool completely. Top with White Icing Glaze, and decorate with Dried Fruit Compote.
Makes 16 servings
WHITE ICING GLAZE
4 cups confectioners' sugar
1/3 to 1/2 cup milkIn small bowl, blend sugar with just enough milk to make a spoonable consistency.
Makes 2 cups