Shredded mozzarella cheese is placed on top of green peppers that have been baked after being filled with a mixture of ground beef, rice, and onion, spiced with fresh garlic, cumin, coriander, and cayenne pepper, and held together by tomato sauce.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 to 10 – inch tube pan |
Ingredients
- 2 cups light brown sugar
- 1 cup white sugar
- 1 ½ cups butter
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 cup chopped pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside.
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts
| Calories | 469 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 105 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 12 g |
| Sodium | 170 mg |
| Sugars | 40 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This Cake was so delicious, my family and friends loved this cake so much. Now I have to make several cakes this weekend coming. Everyone that tasted it, gave me a 10 rating
made this years ago and lost the recipe. Never had leftovers or stale cake!
This is probably my new favorite cake. I might need a bigger bundt pan to make it in, or just make it as a couple of loaf cakes because every time I make it, it puffs up quite a bit over the top of the pan and I have to break off the edges to get it out! I’m not sure if there is something wrong with my oven or if it simply needs a higher temperature but the last time I made it(just last week) it took an additional 30 minutes in the oven before a knife inserted in the cake would come out clean. Next time I make it I’ll try it on 350 instead. Overall 5 stars, it’s truly a wonderful cake, a very good balance between dense and fluffy, and doesn’t even need a glaze or frosting. I made it with two sticks of unsalted butter and one stick of salted and that bit of salt from the butter was a great addition. If I make it for the holidays I might get a little adventurous and add some pumpkin pie spice! I may also try it with dark brown sugar next time, just to see what happens.
This is one of the Best pound cake! I added a pinch of salt. It turned out delicious! My family & friends loves this cake! I have orders to make three more.
My daughter and I made this cake for Thanksgiving 2021 and it was fantastic! For best results remember to let your butter and eggs come up to room temp and weigh your flour and brown sugar.
This is a prize winning recipe in my opinion. Used 1 cup dark brown sugar. I made it into a 3 layer cake, frosting it with a Browned Butter frosting. Everyone thought it was the best cake they’d ever eaten.
I followed the recipe exactly and used the other reviewer’s recipe for the caramel frosting. I like the extra kick of sweetness the frosting adds.
I made this today (for Mother’s Day) and my mom gave it 5/5. I made a nut-free version for myself and it was also delicious. The only change I made for the recipe is the addition of cinnamon and I had zero issues with this being an extraordinarily soft, flavorful bundt.
The cake is perfect!
it reminded me of a cake my great-grandmother used to make back in the days
The only change was I didn’t add any pecans. Because we didn’t have any. We had walnuts And I wasn’t sure about adding them. I also added homemade carmel icing. I’m glad I made it. It’s absolutely delicious. We are having it with vanilla ice cream.
I subbed milk for sour cream and added a 1/4 cup of maple syrup. I also creamed the brown sugar with the butter and folded an extra tbsp of vanilla into the Mix after the flour. It was yummy!
This recipe is wonderful. I paired it with Butter Pecan Ice Cream and it vanished. Thanks for this beautiful cake. I’m sure to be making it many more times.
This recipe was amazing and I made it today for my family, I added caramel sauce over the top of my cake.
Absolutely delicious. Next time may try reducing butter to 1 cup and adding 1/2 c applesauce, (just to cut down on so much butter). I’m sure it won’t be as rich, but maybe we won’t notice it too much.
Mine came out pretty dry, however it still tasted really good
Yummy! I doubled the pecans and vanilla extract. The best pound cake I’ve ever made. No frosting was needed.
I’ve made this a couple of times for my family and also for a graduation party (I’m a professor at a small college and we have an annual party for graduating seniors in the department). I omitted the nuts, but otherwise followed the recipe. Rave reviews from all, but the best comment came from a student who suggested we serve the cake in our intro classes to recruit majors with the promise of getting it again when they graduated. Senior grades were in and I didn’t even have him in a class that semester, so it wasn’t just brown nosing.
I followed the directions exactly and the cake came out beautifully. It has a lovely dense texture and was extremely moist. Decreasing the sugar will affect moisture and density. The crust had that wonderful crunch that a pound cake should. I used high quality ingredients. If you got a poor result that may be a consideration. This is definitely one of the best cakes I’ve made.
Nice, moist pound cake. Replaced the white sugar with Truvia Sugar Blend!
I made this cake and my family absolutely loved it. I incorporated a few variations of my own which I would recommend. I added 1/2 tsp salt as recommended by others and instead of the pecans I used Heath English Toffee chips in the batter. This recipe makes a large pound cake and it was very moist. I made a caramel icing using a recipe from another reviewer, but the cake would be just as good without the additional frosting.