Butter Pecan Pound Cake Recipe
Enjoy the wonderful taste of this butter pecan pound cake. It makes a tasty treat for holiday parties or an afternoon snack.
Ingredients
- 1 cup Unsalted Butter Softened to room temperature
- 2 cups Granulated Sugar
- 4 large Eggs
- 3 cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 1 cup Pecans Chopped and toasted
- 1 cup Milk (or Buttermilk) For added moisture
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk (or buttermilk), beginning and ending with the dry mixture.
- Fold in the chopped and toasted pecans gently to avoid breaking them apart too much.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy, optionally dusting with powdered sugar or glazing the cake for extra sweetness.
Notes
Ensure all items are at normal temperature before combining. This allows smooth blending and results in a delicate, soft cake. Toast the pecans improves their taste and adds a nutty layer to the cake. Check the cake after 60 minutes by inserting a toothpick in the center. If it emerges clean the cake is ready. If not, continue baking briefly. To store leftovers, wrap the cake tightly in plastic and keep it at normal temperature for up to 3 days. You can freeze it for up to 3 months, but let it thaw at normal temperature before serving.