Instructions
Preheat roaster to 325 ° and spot a 10 inch tube visage with nonstick cuisine spray and smoothly fleece with flour.
FOR THE POUND CAKE
Sprinkle ½ mug diced pecans in the bottom of the set visage.
In a large coliseum, mix together cream rubbish and adulation until smooth also add brown sugar and blend until light and ethereal, roughly 4- 5 twinkles.
Add in eggs one at a time and mix well after adding each egg.
Fold in flour until just combined. Do n’t overmix.
Gently mix in vanilla and the remaining mug of pecans.
Use a large ladle to drop batter into set tube visage. Place on a baking distance.
Singe for 90 twinkles or until toothpick fitted in the center comes out clean.
Remove from roaster and let cool for 15 twinkles before transferring cutlet to a line rack to cool fully.
FOR THE FROSTING
In a medium coliseum, mix together cream rubbish and adulation until smooth. Add powdered sugar 1 mug at a time and mix well. Add vanilla and blend on low until completely incorporated.
Frost cutlet once it has fully cooled. Garnish with diced pecans around the edges of cutlet, if asked .
Notes
form inspired from Praline Pound cutlet from HEB’s cutlet Flour Box