Butter Pecan Pound Cake

Name: Butter Pecan Pound Cake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8-12
Cuisine: Southern
Ingredients: 3 stick butter, room temperature; 2 1/4 c sugar; 3/4 c brown sugar, firmly packed; 5 large eggs, room temperature; 3 c flour, plain, all-purpose; 1 tsp kosher salt; 1 tsp baking powder; 1/2 tsp baking soda; 1 Tbsp pure vanilla extract; 1 c buttermilk, room temperature; 2 c pecan halves, lightly toasted; GLAZE; 1 stick butter, room temperature; 3/4 c sugar; 2 Tbsp water; 1 Tbsp pure vanilla extract

By Debbie Bankston
@Deb59

This Butter Pecan Pound Cake Recipe is an original recipe created in my home kitchen by me. The cake was tested and approved by me and taste tested by my co workers and approved.

Blue Ribbon Recipe

The delicious pound cake will be a lovely breakfast treat or go great after dinner with a cup of tea. The ground pecans add wonderful flavor. The glaze helps keep the cake extremely moist. This is delightful! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

22 Comments

Serves:

8-12

Prep:

30 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

3 stick

butter, room temperature
2 1/4 c

sugar
3/4 c

brown sugar, firmly packed
5 large

eggs, room temperature
3 c

flour, plain, all-purpose
1 tsp

kosher salt
1 tsp

baking powder
1/2 tsp

baking soda
1 Tbsp

pure vanilla extract
1 c

buttermilk, room temperature
2 c

pecan halves, lightly toasted
GLAZE
1 stick

butter, room temperature
3/4 c

sugar
2 Tbsp

water
1 Tbsp

pure vanilla extract
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How to Make Butter Pecan Pound Cake

Step-by-Step

Preheat oven to 325. Generously grease (I use Crisco) and flour and an angel food cake or similar type pan (this will rise and fill the pan nicely). Set aside.
In a non-stick skillet, using 2 tablespoons of butter, lightly toast the pecan halves, stirring constantly until they begin to release their aroma. Or if oven toasting works for you, as long as they are toasted, allow to cool a few minutes.
Measure flour, salt, baking powder and baking soda into a bowl; whisk to blend. Set aside.
Measure sugar and firmly packed brown sugar into a bowl. Mix well to incorporate both sugars. Set aside.
Crack eggs into one bowl, set aside. Measure buttermilk; set aside. Measure vanilla extract; set aside.
Grind the toasted pecans to a fine grind; set aside.
I use a stand mixer, but if you don't have one, use a large mixing bowl and hand mixer. Put butter, sugar, and eggs into mixer bowl. Mix about 10 seconds just to break eggs and begin to stir the butter and sugar, it will not look mixed. Now add the flour mixture and begin mixing on low. Slowly add the buttermilk, beat about 30 seconds. Add vanilla, mix for 3 minutes on medium speed.
Reduce to low speed and add the nuts. Mix about 30 seconds, then remove from stand and clean beater. Mix by hand to fully incorporate the nuts into the batter, about 1 minute using a folding method of stirring.
Gently pour the batter evenly into the prepared pan. Set onto the oven rack and allow to bake for 65 to 75 minutes. At approx. 65 minutes, check the first time using a cake tester or toothpick. Cake is done when tester comes out clean. Top of cake should have a nice golden brown appearance.
When done, remove cake from oven and place on a cooling rack. DO NOT REMOVE FROM PAN.

Make the glaze. Add to a small pot, the glaze ingredients except the vanilla. On medium low temperature, heat to melt sugar but DO NOT allow it to boil. Stir in vanilla.
Using a wooden skewer or similar object, poke holes all over cake.
Mix the glaze well and gently pour over entire cake allowing it to absorb into the cake top. Let cool in pan, turn out onto a plate. If desired, flip again so cake top is up. It's prettier this way.