Crunchy Pound Cake - cooking recipe

Ingredients

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

Preparation

Do not preheat oven.
Grease a 12-cup tube pan.
In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.
In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).
Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.
Pour the batter into the prepared pan and bake for 1 hour at 325\u00b0F, or until a cake tester inserted in the center comes out clean.
Cool the cake in the pan for at least one hour.
Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!