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Butter Pecan Pound Cake


Pecan desserts are a southern custom. From including them to layered desserts to creating them the celebrities of the present in truffles and pies, pecans are a traditional addition to so many alternative desserts. Through the years, I’ve put pecans in all types of recipes.


  • 3 Cups Cake Flour
  • 2 Cups Sugar
  • 1 Cup Packed Brown Sugar
  • 3 Sticks Butter (Room Temperature)
  • 5 Eggs (Room Temperature)
  • 1 C Entire buttermilk (Room Temperature)
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon pound cake extract
  • 2 Cups Toasted Pecans

Thick Glaze

  • 2 cups Powdered Sugar
  • 4 oz Butter
  • 4 oz Cream Cheese
  • 4 tsp half and half

How To Make Butter Pecan Pound Cake

  1. Cream butter and sugar collectively till clean(about 3-7 minutes)
  2. slowly add eggs 1 at a time
  3. add flavors
  4. add flour and milk
  5. beginning with flour and ending with flour
  6. stir in chopped pecans
  7. pour in greased tube pan
  8. Bake 325 Levels for 1 hour 10 minutes. Test after 45 minutes. Mine was prepared at 1 hour .
  9. Insert a toothpick within the heart of the cake and if the toothpick comes out with batter on it go away your cake in for the entire baking time.
  10. The toothpick should come out clear.
  11. Let cool in pan on wire rack for 20 minutes. Then place on cake plate. Ensure that to cowl so cake gained’t dry out. A decent-fit cake pan can be good.