posted by Mai 03-27-102 10:04 AM
Ginger Pecan Pound Cake
2 1/4 cup Brown Sugar, packed
1/2 cup Sugar
3/4 cup Butter, softened
1/2 cup Shortening
1 1/2 teaspoon Vanilla
5 Eggs
3 cup All Purpose Flour or 3-1/2 cup Cake Flour
1 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Milk
1 cup Chopped Pecans
Heat oven to 325 degrees. Grease and flour tube pan, 10x4 inches.
Beat sugars, margarine, shortening, vanilla and eggs in large bowl on medium speed, scraping bowl constantly, until blended, about 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Stir in pecans. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 1 hr 20 min. to 1 hr. 30 min. Cool 20 minutes; remove from pan. Cool cake completely.
The following frosting is very good on this cake but too soft for elaborate decorating of cake.
2 cup Chilled Whipping Cream
1 teaspoon Ground Ginger
1/2 cup brown sugar, packed
Pecan halves
Beat whipping cream, brown sugar and ginger in chilled bowl until stiff. Frost cake. Serves 16 to 20 servings. Garnish with pecan halves.
Note: When using whipping cream, keep cake refrigerated.