Crunchy Pound Cake

• Topping
• 14 crushed vanilla wafers (1/2 cup)
• 2 tablespoons melted butter
• 1/2 cup pecans, finely ground
• 2 tablespoons sugar
• Cake
• 2 cups butter (no substitutes)
• 2 cups confectioners' sugar
• 7 large eggs
• 3 cups all-purpose flour, sifted
• 2 teaspoons vanilla extract

1. Do not preheat oven.
2. Grease a 12-cup tube pan.
3. In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.
4. In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).
5. Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.
6. Pour the batter into the prepared pan and bake for 1 hour at 325u0b0F, or until a cake tester inserted in the center comes out clean.
7. Cool the cake in the pan for at least one hour.
8. Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!

topping, vanilla wafers, butter, pecans, sugar, cake, butter, sugar, eggs, allpurpose flour, vanilla

Taken from www.food.com/recipe/crunchy-pound-cake-151492 (may not work)