Print Friendly Recipe
- Patty Johnson
Serves/Makes:3 9" round or 3 loaf cakes
- 2 cups (475 ml) milk
- 1 package yeast
- 1/2 cup (125 ml) warm water
- 1 cup (225 ml) cooled mashed potatoes (best if whipped)
- 1/2 tsp (2 ml) salt
- 8-1/2 cups (2000 ml) sifted flour
- 1/2 cup (125 ml) butter, melted
- 1/2 cup (125 ml) Crisco, melted
- 2 eggs, beaten
- 1 cup (225 ml) granulated sugar
- 2 cups (475 ml) light brown sugar
- 1/2 cup (125 ml) butter
- 1-1/2 tsp (7 ml) cinnamon
- 1/2 tsp (2 ml) nutmeg
- 1/2 cup (125 ml) pecans, chopped
- 36 pecan halves
- Scald milk, cool to lukewarm.
- Dissolve yeast in water.
- In large mixing bowl combine cooled milk, dissolved yeast, mashed potatoes and salt; mix well.
- Gradually add 4 cups (950 ml) flour; beat well.
- Cover and let rise in a warm place, about 1 hour.
- Add melted butter, shortening, eggs, granulated sugar; beat well.
- Gradually add remaining flour.
- (cinnamon and nutmeg may be added to flour for a different touch)
- Mix the dough well after each addition of flour until a smooth dough is formed.
- Spread dough in three greased 9X2 inch round pans or 3 bread pans.
- Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- Make 12 or more indentions in each cake, fewer for small ones.
- Using 1 cup (225 ml) brown sugar, 1/2 cup (125 ml) softened butter, 1/2 tsp (2 ml) cinnamon and chopped pecans, fill each indention.
- Combine remaining brown sugar and cinnamon and sprinkle evenly on each cake.
- Top with pecan halves.
- Bake at 375 degrees (200 C.) F. for 15-20 minutes.
- Check for doneness with broomstraw.
- This recipe for this popular cake found in the Old Salem area was found in the "Pass The Plate" cookbook.
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