Caramel Pecan Pound Cake

Put a little ice cream on this moist cake, and watch it disappear before your very eyes!!
(no serving size listed)

1 cup Kerrygold* butter
1 lb. box light brown sugar
1 cup white sugar
5 eggs
1/2 t. baking powder
1/2 t. sea* salt
3 cups all-purpose flour
1 cup whole* milk
1 T. vanilla
1 can finely chopped peacans

Preheat oven to 325. In a large bowl, cream butter and brown sugar thoroughly at med. speed. Gradually add white sugar and continue creaming. Add eggs, one at a time, beating well after each addition. Stir in vanilla and pecans. Pour into a greased and floured tube or bundt pan. Bake for 1 hour and 30 mins. Let cake cool for 15 mins. before removing from pan. If desired, dust lightly with powdered sugar.

The seven wonders of the world (as seen through a little girl's eyes) -

"To See
 To Taste
 To Touch
 To Hear
 To Feel
 To Laugh
 To Love"

Have FUN today, and give someone you encounter that you do not know one of your smiles.

Love,

MM