Here’s a rich and delicious Butter Pecan Pound Cake recipe that brings together the nutty flavor of toasted pecans with a buttery, tender cake. Perfect for holidays, potlucks, or anytime you want a comforting dessert.
Butter Pecan Pound Cake Recipe
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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½ cup butter-flavored shortening (or use all butter if you prefer)
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3 cups granulated sugar
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5 large eggs
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3 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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1 cup whole milk
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1 teaspoon vanilla extract
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1 teaspoon butter extract (optional but recommended)
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1 ½ cups chopped pecans, toasted
For the Glaze (optional):
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1 cup powdered sugar
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2–3 tablespoons milk or cream
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½ teaspoon vanilla or butter extract
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Pinch of salt
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Extra chopped pecans for garnish (optional)
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
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Toast the Pecans: In a dry skillet over medium heat, toast chopped pecans until fragrant, about 5–7 minutes. Stir often and watch carefully so they don’t burn. Set aside to cool.
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Make the Batter:
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In a large bowl, cream together butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
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Add eggs one at a time, beating well after each addition.
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In a separate bowl, sift together flour, baking powder, and salt.
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Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture.
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Stir in vanilla and butter extract.
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Fold in the toasted pecans.
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Bake:
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Pour batter into the prepared pan and smooth the top.
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Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
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Make the Glaze (optional):
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Whisk together powdered sugar, milk, extract, and a pinch of salt until smooth.
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Drizzle over cooled cake and sprinkle with extra pecans if desired.
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