butter pecan pound cake
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.
prep time
35 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 1 1/2 cups butter, room temperature
- 1 cup white sugar
- 1 cup brown sugar, firmly packed
- 5 - eggs
- 2 cups cake flour
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring
- 2 cups lighty toasted pecans
- GLAZE
- 2 cups powdered sugar
- 2 teaspoons butter flavoring
- 2 teaspoons vanilla extract
- 3 tablespoons milk
How To Make butter pecan pound cake
-
Step 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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Step 2Add the eggs one at a time until each is well incorporated. Add the butter flavoring and the vanilla.
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Step 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.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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