Nutty Bottom Pound Cake

• 1/2 lb. butter
• 1/2 c. Crisco (solid)
• 3 c. sugar
• 1 tsp. baking powder
• 3 c. plain flour
• 5 large eggs
• 1 c. buttermilk
• 1 tsp. vanilla extract
• 1 tsp. lemon extract
• 2 c. chopped pecans

1. Grease tube pan with generous amount of solid Crisco.
2. Put pecans in the bottom of pan; press firmly to bottom of pan.
3. (Do not flour pan.)
4. Set aside.
5. Mix butter, Crisco and sugar until creamy.
6. (Sift flour and baking powder.)
7. Add eggs and cream with sugar and butter-Crisco, then add flour alternately with buttermilk.
8. Mix until creamed well; add flavorings and pour or spoon batter over pecans.
9. Bake at 325u0b0 for 1 hour and 15 minutes. Turn oven off.
10. Let cake stay in oven for 5 minutes.
11. Take cake out.
12. Let stand in pan 10 minutes before removing from pan.
13. May frost with 7 Minute Frosting or serve plain.

butter, sugar, baking powder, flour, eggs, buttermilk, vanilla extract, lemon extract, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1084314 (may not work)