Sunday, March 4, 2012

National Poundcake Day

I keep poundcake in the freezer to have for an impromptu tea or breakfast treat.  Slice, thaw, and then make this topping:
1/4  cup butter or margarine, softened
1/2  cup packed brown sugar
3/4  cup flaked coconut
1/3  cup chopped pecans or walnuts
3  tablespoons milk
In a small bowl, mix topping ingredients until well blended. Spread topping over cake. Broil cake with top 6 inches from heat 1 to 2 minutes or until top is golden and bubbly. Cool  or serve warm.

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