Buttered Pecan Pound Cake with Vanilla & Caramel Glaze
A rich and buttery pound cake packed with toasted pecans, topped with a decadent vanilla and caramel glaze.
Servings: 12 servings
Equipment
- Skillet
- Mixing Bowl
- Bundt Pan
- Saucepan
Ingredients
Pound Cake Ingredients
- 1.5 cups Chopped Pecans For the cake and toasting
- 2 tablespoons Unsalted Butter For toasting pecans
- 1 cup Unsalted Butter Softened
- 0.5 cup Butter-Flavored Shortening
- 3 cups Granulated Sugar
- 6 large Eggs Room temperature
- 3 cups All-Purpose Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1 cup Whole Milk
- 1 tablespoon Vanilla Extract
Vanilla & Caramel Glaze Ingredients
- 0.5 cup Brown Sugar Packed
- 0.25 cup Unsalted Butter For glaze
- 2 tablespoons Heavy Cream Or milk
- 0.5 teaspoon Vanilla Extract For glaze
- 0.75 cup Powdered Sugar More if needed to thicken
Instructions
- Preheat your oven to 350°F (175°C). Place chopped pecans and 2 tablespoons of unsalted butter in a skillet over medium heat. Stir frequently until the pecans are fragrant and lightly toasted, about 5-7 minutes. Set aside to cool.
- In a large bowl, cream together the softened butter, butter-flavored shortening, and granulated sugar. Beat until light and fluffy, about 5 minutes. Add in the eggs, one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with flour. Mix just until combined. Stir in vanilla extract and the toasted pecans.
- Pour the batter into a greased and floured 10-inch bundt or tube pan. Level the batter with a spatula. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- In a small saucepan, combine brown sugar and 1/4 cup unsalted butter. Cook over medium heat, whisking constantly, until the mixture is smooth and starts to bubble. Remove from heat and whisk in heavy cream and vanilla extract. Gradually whisk in powdered sugar until the glaze is thick but pourable (add more to thicken if needed). Let the glaze cool for about 5-10 minutes, then pour over the cooled cake.
- Let the glaze set for a few minutes before slicing. Serve with a scoop of vanilla ice cream or a dollop of whipped cream if desired!
Notes
Store leftovers tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.