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A Holiday Recipe from the Cavender Family Kitchen

November 30, 2018

Looking for the perfect holiday recipe to take to your next party? Whip up this sweet and delectable pound cake from Patricia Cavender guaranteed to be a crowd favorite!

Caramel Pecan Pound Cake
Patricia Cavender

Cake
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) butter, softened
2 cups packed brown sugar
½ cup granulated sugar
5 eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 cup chopped pecans

For the cake, mix the flour, baking powder and salt together. Beat the butter, brown sugar and granulated sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Beat in the dry ingredients alternately with the buttermilk. Fold in the pecans. Pour into a greased and floured bundt pan or tube pan. Bake at 350 degrees for one hour or until the cake tests done. Cool in the pan for ten minutes. Invert onto a serving plate to cool completely.

Caramel Pecan Glaze
¼ cup (1/2 stick) butter
½ cup packed brown sugar
2 tablespoons corn syrup
2 tablespoons heavy whipping cream
½ cup chopped pecans

For the glaze, heat the butter and brown sugar in a saucepan until melted and smooth, stirring frequently. Stir in the corn syrup, cream and pecans. Bring to a boil, stirring frequently. Remove from the heat and stir for a few minutes or until slightly cooled. Pour evenly over the cake.

Check out more great recipes from As The Spur Stirs, a collection of recipes from the Cavender family, their friends and celebrity supporters, with 100% of net proceeds being donated to the American Cancer Society and Cystic Fibrosis.

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