Butter Pecan Pound Cake

Butter Pecan Pound Cake is a rich and indulgent dessert that combines the nutty flavor of toasted pecans with the buttery goodness of pound cake. This recipe yields a dense and moist cake with a tender crumb, perfect for serving on special occasions or whenever you’re craving a decadent treat. Topped with a thick glaze, this cake is sure to impress with its irresistible flavor and texture.

Ingredients:

• 3 cups cake flour
• 2 cups sugar
• 1 cup packed brown sugar
• 3 sticks butter, at room temperature
• 5 eggs, at room temperature
• 1 cup whole buttermilk, at room temperature
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1 tablespoon pound cake extract
• 2 cups toasted pecans, chopped

Thick Glaze:

• 2 cups powdered sugar
• 4 oz butter
• 4 oz cream cheese
• 4 tsp half and half

Instructions:

1. Prepare the Batter: In a large mixing bowl, cream together the butter and sugars until smooth and creamy, about 3-7 minutes. Slowly add the eggs one at a time, mixing well after each addition. Stir in the vanilla and pound cake extract.
2. Combine Dry Ingredients: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
3. Fold in Pecans: Gently fold in the chopped toasted pecans until evenly distributed throughout the batter.
4. Bake the Cake: Pour the batter into a greased tube pan and smooth the top. Bake at 325°F for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Check the cake after 45 minutes. If the top starts to brown too quickly, cover it loosely with foil.
5. Make the Glaze: While the cake is cooling, prepare the glaze by mixing together the powdered sugar, softened butter, cream cheese, and half and half until smooth and creamy.
6. Glaze the Cake: Once the cake has cooled in the pan for 20 minutes, carefully invert it onto a wire rack and transfer it to a cake plate. Pour the glaze over the top of the cake, allowing it to drip down the sides.
7. Serve: Let the cake cool completely before slicing and serving. Store any leftovers in an airtight container at room temperature.

Tips:

• To toast pecans, spread them evenly on a baking sheet and bake in a preheated oven at 350°F for 8-10 minutes, or until fragrant and lightly browned.
• Room temperature ingredients ensure even mixing and a smoother batter. If your ingredients are cold, you can quickly bring them to room temperature by placing eggs in warm water and microwaving butter briefly.
• Be careful not to overmix the batter, as this can result in a tough cake. Mix until just combined after each addition of dry ingredients.
• Use a tube pan with a removable bottom for easy removal of the cake after baking.
• Let the cake cool completely before glazing to prevent the glaze from melting and becoming too runny.