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Scrumptious Butter Pecan Pound Cake topped with a decadent layer of caramel drizzle and chopped pecans, embodying a perfect blend of rich buttery goodness and nutty textures. A delightful treat for any occasion!

Butter Pecan Pound Cake

5 from 1 vote
In this comprehensive guide on Butter Pecan Pound Cake, we explore its origins, provide a detailed recipe, and share tips for baking success.
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CourseCakes
CuisineAmerican
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings7 peoples
Calories350kcal

Ingredients

  • 3 Cups Cake Flour
  • 2 Cups Sugar
  • 1 Cup Packed Brown Sugar
  • 3 Sticks Butter Room Temperature
  • 5 Eggs Room Temperature
  • 1 C Whole 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

Instructions

  • Cream butter and sugar together until smooth(about 3-7 minutes)
  • slowly add eggs 1 at a time
  • add flavors
  • add flour and milk
  • starting with flour and ending with flour
  • stir in chopped pecans
  • pour in greased tube pan
  • Bake 325 Degrees for 1 hour 10 minutes. Check after 45 minutes. Mine was ready at 1 hour .
  • Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.
  • The toothpick must come out clean.
  • Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect.

Nutrition

Calories: 350kcal
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