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Butter & Nut Pound Cake

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“My mom made this cake for my brother every year for his birthday when we were growing up. It is a very comforting, old-fashioned and delicious cake.”
2hrs 10mins

Ingredients Nutrition

  • Cake
  • 3 cups sugar
  • 5 13 fluid ounces evaporated milk
  • 13 cup water
  • 12 cup Crisco
  • 1 cup butter (2 sticks)
  • 14 teaspoon salt
  • 5 eggs
  • 3 14 cups flour
  • 2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)
  • Frosting
  • 12 cup butter (room temperature)
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1 (16 ounce) box powdered sugar
  • 1 tablespoon butter pecan flavoring
  • 12 cup chopped pecans


  1. For the cake:
  2. Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
  3. Place in COLD oven and turn heat to 325 degrees.
  4. Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
  5. For the frosting: ****.
  6. Beat cream cheese and butter until smooth.
  7. Add box of powdered sugar and beat well.
  8. Add butter & nut flavoring and blend.
  9. Stir in chopped pecans.
  10. Spread on top of cake and let come down the sides.
  11. ****Note:
  12. My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.

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