Every morning after I grab my cup of coffee I head to my office to tackle the days emails and to update my to do list. This particular morning I was brought to tears when I opened an email from my cousin Beth. She sent me images of two recipes in my Southern Grandmothers handwriting that she found. My memory was flooded with my summers spent in her North Carolina kitchen making everything from biscuits, chocolate chip cookies and pitchers of sweet tea.

I do not recall this particular recipe or her making this cake but I remember her bundt cakes fondly. This recipe is very similar. The copious amounts of butter, sugar and eggs resulting in the crunchy top. Each bite is accented with Schermer pecans, their delicious and creamy nuts add the perfect note to my grandmothers recipe. Oh so delicious and with every bite I see the two of us together cooking, a precious memory. Add the caramel glaze for added deliciousness, I know my grandmother would love it.

INGREDIENTS

Cake

2 sticks butter, softened

1/2 cup Crisco,

2 cups light brown sugar

1 cup white sugar

5 eggs

1 cup Schermer pecans, chopped fine

3 cups all purpose flour

1/2 teaspoon Kosher salt

1/2 teaspoon baking powder

1 cup whole milk

1 teaspoon vanilla

Caramel Glaze

1/4 cup unsalted butter

1/2 cup packed light brown sugar

1/3 cup whipping cream

1 cup powdered sugar, sifted

1 cup pecans, chopped

DIRECTIONS

1. Spray tube or bundt pan with baking spray and flour, preheat oven to 350° F.

2. Cream together butter and Crisco, mix until fluffy, add in brown and white sugar slowly. add in eggs, one at a time. Beat for 3 minutes.

3. In a separate bowl mix together dry ingredients. Add dry ingredients to butter mixture, alternating with milk until all ingredients are incorporated, do not over mix. Stir in pecans.

4. Bake for 1 hour and 10 minutes, do not open door. Test for doneness with wooden pick until comes out clean. Once the toothpick is clean remove from oven and tap of counter 3 to 4 times, rest in pan for 30 minutes. Next, invert on wire rack and cool for an additional 15 minutes. Remove from pan and allow to fully cool.

5. For glaze, place butter, brown sugar and cream in saucepan, place over medium heat. Bring to boil and stir constantly. Remove from heat and whisk in sifted powdered sugar. Let glaze sit for 15 minutes, whisk and spoon over cake. Garnish with chopped pecans.

Note: One time when I was testing this recipe I did not have milk and used heavy cream, the result was delicious.

Yield: 12 servings

This recipe would be a perfect ending to a wonderful meal of Braised Short Ribs. How about a Bourbon Hot Toddy with your cake.