butter pecan pound cake

(2 ratings)
Recipe by
susan white
Charlotte, NC

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.

(2 ratings)
yield 12 serving(s)
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For butter pecan pound cake

  • 1 1/2 c
    butter, room temperature
  • 1 c
    white sugar
  • 1 c
    brown sugar, firmly packed
  • 5
    eggs
  • 2 c
    cake flour
  • 1 tsp
    vanilla extract
  • 1 tsp
    butter flavoring
  • 2 c
    lighty toasted pecans
  • GLAZE
  • 2 c
    powdered sugar
  • 2 tsp
    butter flavoring
  • 2 tsp
    vanilla extract
  • 3 Tbsp
    milk

How To Make butter pecan pound cake

  • 1
    Cream the butter and two sugars until blended well, making sure you scrap the bottom of the bowl for any sugar that hasn't blended.
  • 2
    Add the eggs one at a time until each is well incorporated. Add the butter flavoring and the vanilla.
  • 3
    Add 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.
  • 4
    Bake in a 325 degree oven for 60 to 80 minutes. let cool for 15 minutes and turn upside down onto serving plate.
  • 5
    Mix 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.

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