butter pecan pound cake
(2 ratings)
I use to love butter pecan ice cream and remember as a kid butter pecan milkshakes. I can't do milk because of allergies but this is so close to the taste from my childhood.
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(2 ratings)
yield
12 serving(s)
prep time
35 Min
cook time
1 Hr
method
Bake
Ingredients For butter pecan pound cake
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1 1/2 cbutter, room temperature
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1 cwhite sugar
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1 cbrown sugar, firmly packed
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5eggs
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2 ccake flour
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1 tspvanilla extract
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1 tspbutter flavoring
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2 clighty toasted pecans
- GLAZE
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2 cpowdered sugar
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2 tspbutter flavoring
-
2 tspvanilla extract
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3 Tbspmilk
How To Make butter pecan pound cake
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1Cream the butter and two sugars until blended well, making sure you scrap the bottom of the bowl for any sugar that hasn't blended.
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2Add the eggs one at a time until each is well incorporated. Add the butter flavoring and the vanilla.
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3Add the flour and the pecans and then pour into a well greased and floured bundt pan. I actually use a floured spray that I spray very generously onto the tube pan my husband's grandmother used.
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4Bake in a 325 degree oven for 60 to 80 minutes. let cool for 15 minutes and turn upside down onto serving plate.
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5Mix the powdered sugar, flavorings and 3 tablespoons of the milk to start. if too thick add one tablespoon of the milk until a glaze consistency is acquired. Pour of the cake and wait, if you can, till set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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