Mother’s Butter Pecan Pound Cake Is The Beat Of My Heart

This butter pecan pound cake is also my family’s comfort food. It’s not as difficult to make like most desserts, which is why you can often find me in the kitchen making this cake. This is truly a simple but decadent cake recipe! I shared some of this delicious bundt cake with my neighbor Sally and she said it was delightful! I think I’ll be making Sally this bundt cake again for her birthday next week.

It is indeed extremely delightful! I kept to the recipe’s instructions, but I just added more nuts because my family is nut crazy! Otherwise, this is a perfect pound cake recipe for me!

Ingredients

3 stick Land O Lakes butter, room temperature
2 1/4 c Domino sugar
3/4 c Domino brown sugar, firmly packed
5 large Eggland’s eggs, room temperature
3 c Gold Medal flour, plain, all-purpose
1 tsp kosher salt
1 tsp Clabber Girl baking powder
1/2 tsp Clabber Girl baking soda
1 Tbsp McCormick pure vanilla extract
1 c Borden buttermilk, room temperature
2 c Fisher pecan halves, lightly toasted

GLAZE

1 stick Land O Lakes butter, room temperature
3/4 c Domino sugar
2 Tbspwater
1 Tbsp McCormick pure vanilla extract
Instructions
Preheat oven to 325. Generously grease (I use Crisco) and flour and an angel food cake or similar type pan (this will rise and fill the pan nicely). Set aside.
In a non-stick skillet, using 2 tablespoons of butter, lightly toast the pecan halves, stirring constantly until they begin to release their aroma. Or if oven toasting works for you, as long as they are toasted, allow to cool a few minutes.
Measure flour, salt, baking powder and baking soda into a bowl; whisk to blend. Set aside.
Measure sugar and firmly packed brown sugar into a bowl. Mix well to incorporate both sugars. Set aside.
Crack eggs into one bowl, set aside. Measure buttermilk; set aside. Measure vanilla extract; set aside.
Grind the toasted pecans to a fine grind; set aside.
I use a stand mixer, but if you don’t have one, use a large mixing bowl and hand mixer. Put butter, sugar, and eggs into mixer bowl. Mix about 10 seconds just to break eggs and begin to stir the butter and sugar, it will not look mixed. Now add the flour mixture and begin mixing on low. Slowly add the buttermilk, beat about 30 seconds. Add vanilla, mix for 3 minutes on medium speed.
Reduce to low speed and add the nuts. Mix about 30 seconds, then remove from stand and clean beater. Mix by hand to fully incorporate the nuts into the batter, about 1 minute using a folding method of stirring.
Gently pour the batter evenly into the prepared pan. Set onto the oven rack and allow to bake for 65 to 75 minutes. At approx. 65 minutes, check the first time using a cake tester or toothpick. Cake is done when tester comes out clean. Top of cake should have a nice golden brown appearance.

When done, remove cake from oven and place on a cooling rack. DO NOT REMOVE FROM PAN.

Make the glaze. Add to a small pot, the glaze ingredients except the vanilla. On medium low temperature, heat to melt sugar but DO NOT allow it to boil. Stir in vanilla.

Using a wooden skewer or similar object, poke holes all over cake.
Mix the glaze well and gently pour over entire cake allowing it to absorb into the cake top. Let cool in pan, turn out onto a plate. If desired, flip again so cake top is up. It’s prettier this way.

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Quick Tip: This is best served with a cup of coffee or tea.