Butter Pecan Pound Cake Recipe
Ingredients:
Cake:
- 3 cups cake flour
- 2 cups sugar
- 1 cup packed brown sugar
- 3 sticks of butter (room temperature)
- 5 eggs (room temperature)
- 1 cup whole buttermilk (room temperature)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tablespoon vanilla extract
- 1 tablespoon pound cake extract
- 2 cups toasted pecans (chopped)
Thick Glaze:
- 2 cups powdered sugar
- 4 oz butter
- 4 oz cream cheese
- 4 tsp half-and-half cream
Instructions for Making Butter Pecan Pound Cake:
- Preheat your oven to 325°F (160°C) and grease a tube pan.
- In a large bowl, cream together the butter and both sugars until smooth and fluffy (3-7 minutes).
- Add eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla and pound cake extracts.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Start and end with the flour.
- Fold in toasted pecans evenly.
- Pour the batter into the greased tube pan and smooth the top.
- Bake for about 1 hour and 10 minutes. Check after 45 minutes using a toothpick; it should come out clean when the cake is done.
- Let the cake cool in the pan on a wire rack for 20 minutes, then transfer to a serving plate. Cover to prevent drying.
Prepare the Thick Glaze:
- In a medium bowl, beat together powdered sugar, butter, cream cheese, and half-and-half until smooth.
- Once the cake has cooled, drizzle the glaze over the top.
Tips:
- Ensure all ingredients are at room temperature before starting.
- Toasting the pecans adds a richer flavor to the cake.
- Store the cake in a tightly sealed container to keep it fresh.
