Indulge in the rich and nutty flavors of Butter Pecan Pound Cake, a dessert that’s a true delight for those who love decadent treats. This cake perfectly marries the buttery texture of pound cake with the crunch of pecans. Here’s a comprehensive guide to creating this scrumptious dessert.
Ingredients:
- Cake Flour: 3 Cups
- Sugar: 2 Cups
- Packed Brown Sugar: 1 Cup
- Butter (Room Temperature): 3 Sticks
- Eggs (Room Temperature): 5
- Whole Buttermilk (Room Temperature): 1 Cup
- Baking Powder: 1/2 Tsp
- Salt: 1/4 Tsp
- Vanilla Extract: 1 Tablespoon
- Pound Cake Extract: 1 Tablespoon
- Toasted Pecans: 2 Cups
Thick Glaze Ingredients:
- Powdered Sugar: 2 Cups
- Butter: 4 oz
- Cream Cheese: 4 oz
- Half and Half: 4 tsp
Instructions:
- Cream Butter and Sugar: Blend butter and sugar until smooth (3-7 minutes).
- Add Eggs: Incorporate eggs one at a time, ensuring full incorporation.
- Add Extracts: Mix in vanilla and pound cake extracts.
- Dry Ingredients: In another bowl, mix cake flour, baking powder, and salt.
- Combine Mixtures: Alternately add flour mixture and buttermilk to the batter, starting and ending with flour.
- Add Pecans: Stir in toasted pecans.
- Prepare Pan: Grease a tube pan and pour in the batter.
- Bake: Bake at 325°F for 1 hour and 10 minutes. Check at 45 minutes and 1 hour.
- Check Doneness: Use a toothpick to test; it should come out clean.
- Cool: Let the cake cool in the pan on a wire rack for 20 minutes, then transfer to a cake plate. Cover to prevent drying.