Butter Pecan Pound Cake
Butter Pecan Pound Cake is a delightful dessert that combines rich buttery goodness with toasted pecans, creating a moist and flavorful treat.
Servings: 12 servings
Equipment
- Mixing Bowl
- 10-inch Tube Pan or Bundt Pan
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 cup chopped pecans Toast for enhanced flavor.
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a Bundt pan.
- Step 2: In a large mixing bowl, cream together the softened butter, shortening, and granulated sugar until light and fluffy—about 3-5 minutes.
- Step 3: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Step 4: In a separate bowl, mix the flour, baking powder, and salt. Gradually combine the dry mix into the butter mixture, alternating with the milk, ending with the dry ingredients.
- Step 5: Stir in the vanilla extract and chopped pecans until just combined.
- Step 6: Pour the batter into the prepared pan, smoothing the top. Bake for approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Step 7: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve with vanilla ice cream or whipped cream. For a festive touch, add fresh berries or caramel sauce.