Pecan Pie Pound Cake Will Make You Shake, Rattle, And Roll

When I was baking this cake I was overcome by the scent of fall. Yes, this pecan pound cake reminds me of the fall season. it must be the spices in the batter. Actually, if you didn’t know any better you would think i had a Yankee Candle burning. That is how good this cake smells, folks. If you haven’t yet made this lovely pounder then I suggest you get a move on it.

Check out what my pals over at Making Memories With Your Kids had to say about this delicious recipe:

Any recipe with the words pound and cake in it and I’m in.  We love pound cake.  I think my favorite recipe is still Grandmother Paul’s Sour Cream Pound Cake.  It’s a family favorite and I make it often, but I’m constantly looking for a new pound cake recipe.  Can you ever have too many pound cake recipes?

No. The answer is no you cannot have too many pound cake recipes.



For the Cake!

1 cup finely chopped pecans

2 cups Gold Medal all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Morton salt

3/4 cup light or dark corn syrup

1/2 cup buttermilk

1 cup unsalted butter, softened

1 3/4 cups granulated sugar

4 large eggs

1 tablespoon McCormick vanilla extract

For the Icing!

1/2 cup firmly packed light brown sugar

1/4 cup Kerrygold unsalted butter

2 tablespoons heavy cream

pinch of salt


To make the cake!

Preheat oven to 325°F. Generously grease a 10-cup Bundt pan.

Sprinkle the pecans in the bottom of the pan.

Whisk together the flour, baking powder, and salt. Set aside.

Stir together the corn syrup and buttermilk. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined.

Transfer the batter to the prepared pan. Bake for 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.

Cool the cake in the pan for 10 minutes. Then invert the cake onto a wire rack to continue cooling.

To make the glaze!

Place the brown sugar, butter, cream and salt in a small saucepan. Bring to a boil, stirring frequently.

Remove from the heat and allow to cool for a couple of minutes until it has thickened slightly.

Drizzle the glaze over the warm cake.

Allow to cool before cutting.




Quick Tip: Serve this yummy cake buttered pecan ice cream.

Thank you to Making Memories With Your Kids for this fabulous photo and recipe.