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Holiday Pound Cake with Praline Sauce


  • 1/2 cup shortening
  • 2 sticks margarine
  • 3 cups sugar
  • 3 cups flour
  • 1 cup sweet milk
  • 1/4 tsp. salt
  • 6 eggs
  • Ad
  • 3 tsp. vanilla


Heat oven to 325 degrees F. Grease 1 10 inch tube pan and dust with flour. Cream shortening and margarine together. Add sugar and salt gradually. Add eggs one at a time. Beat well after each addition, add flavor to milk and then add alternately with flour to above mixture. Pour into prepared pan. Bake about 1 1/2 hours or until done. This cake is fine textured. Delicious.

Praline Sauce


  • 1/4 cup butter
  • 1/2 cup powdered sugar
  • 2 Tbsp. maple syrup
  • 1/4 cup water
  • 1/2 tsp. rum flavoring
  • 1/2 cup pecans, chopped


Heat butter until golden brown. Cool. Add sugar, mix until smooth. Stir in syrup and water. Boil and stir one minute. Cool slightly (sauce thickens as it cools). Stir in chopped pecans and rum flavoring. Makes about 1 cup. Pour over individual slices of pound cake just before serving.

By Robin from Washington, IA


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