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Butter Pecan Pound Cake Recipe


  • Author: Mary
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x

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