Description
A rich and buttery pound cake with the delightful crunch of toasted pecans, perfect for any occasion. This cake is moist, flavorful, and has a warm, nutty essence that will satisfy your sweet tooth.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon butter flavoring
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and butter flavoring.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
- Gently fold in the chopped pecans.
- Pour batter into prepared bundt pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then turn the cake out onto a wire rack and allow it to cool completely.
Notes
- Ensure the butter is softened for easy creaming with the sugar.
- For extra flavor, you can toast the pecans lightly before folding them into the batter.
- The cake is fully baked when a toothpick inserted into the center comes out clean, but moist.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes