Butter Pecan Pound Cake

susan white


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 votes

35 Min
1 Hr


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1 1/2 c
butter, room temperature
1 c
white sugar
1 c
brown sugar, firmly packed
2 c
cake flour
1 tsp
vanilla extract
1 tsp
butter flavoring
2 c
lighty toasted pecans


2 c
powdered sugar
2 tsp
butter flavoring
2 tsp
vanilla extract
3 Tbsp

How to Make Butter Pecan Pound Cake


  • 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.
  • 2Add the eggs one at a time until each is well incorporated. Add the butter flavoring and the vanilla.
  • 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.
  • 4Bake in a 325 degree oven for 60 to 80 minutes. let cool for 15 minutes and turn upside down onto serving plate.
  • 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.

Printable Recipe Card

About Butter Pecan Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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