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Caramel Nut Pound Cake

1/2 cup shortening 

1 box light brown sugar 

1 cup granulated sugar 

1 tablespoon vanilla 

5 eggs

1/2 teaspoon salt 

1/2 teaspoon baking powder 

3 cups flour 

1 cup milk 

1 1/2 cup chopped pecans  


 Beat shortening, sugars and vanilla all together. Add eggs, one at a time. Add vanilla, salt, baking powder and flour. Add flour to mixture, alternately with milk and pecans, beginning and ending with flour. Pour in greased and floured bundt pan. Bake at 325 degrees for 80 to 90 minutes. 


For Frosting:

1 cup packed brown sugar 

1 cup granulated sugar 

1/2 cup condensed milk 

1 stick butter   1 tablespoon vanilla 

1 1/2 cup pecans, chopped or ground 

powdered sugar  


 Bring to a rolling boil and boil one minute. Set aside and let cool 15 minutes. Add nuts and enough powdered sugar to spread on cake (approximately 2 cups.) 


This recipe was given to me by Juanita Scroggins.    

Farm fresh pecans • Pecan gifts • Pecan cracking
Open Monday to Friday • 1 to 5 p.m.

© 2020 by Bryant Pecan Company, Ada, Oklahoma.

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