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.