Home All Word Recipes OLD SCHOOL BUTTER PECAN POUND CAKE

OLD SCHOOL BUTTER PECAN POUND CAKE

by Middleeastsector
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I love those recipes that we all grew up with, they are just too good to miss out on.There’s a time and place for pillowy desserts that are light as air…and this is neither the time nor the place. This butter pecan pound cake is a dense, but delicious loaf that is just as delicious when dipped into your morning coffee as it is when served as dessert. You may have thought you couldn’t muster another bite, but once you lay eyes on this cake, there’s no point resisting; it’s just too good.

With five eggs in it and a cup of butter, it’s no wonder this stuff is dense! But just because it’s hefty, doesn’t mean it’s heavy. The butter gives it plenty of flavor – important, considering this is a butter pecan cake, after all – along with brown sugar for a deeper quality and added moisture, so it doesn’t dry out. To that, you’ll add a tablespoon (yes, tablespoon) of vanilla extract. A teaspoon won’t do here, as you want the taste to knock everyone’s socks off and the vanilla pairs beautifully with the butter and pecans. Finally, you’re going to want to use buttermilk here to keep things moist. Buttermilk doesn’t add any flavor, it’s just a nice alternative to yogurt or sour cream and we like the overall texture we get from using it. This recipes has the perfect blend of flavors.

Ingredients :

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3 Cups Cake Flour
2 Cups Sugar
1 Cup Packed Brown Sugar
3 Sticks Butter (Room Temperature)
5 Eggs (Room Temperature)
1 C Whole buttermilk (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tablespoon Vanilla Extract
1 Tablespoon pound cake extract
2 Cups Toasted Pecans

THICK GLAZE

2 cups Powdered Sugar
4 oz Butter
4 oz Cream Cheese
4 tsp half and half

Directions :

Cream butter and sugar together until smooth(about 3-7 minutes)
slowly add eggs 1 at a time
add flavors
add flour and milk (alternating )
starting with flour and ending with flour
stir in chopped pecans
pour in greased tube pan
Bake 325 Degrees for 1 hour 10 minutes. Check after 45 minutes. Mine was ready at 1 hour .
Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.
The toothpick must come out clean.
Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect.

OLD SCHOOL BUTTER PECAN POUND CAKE

OLD SCHOOL BUTTER PECAN POUND CAKE

Recipe by Alexandra
3.0 from 1 vote
Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 3 Cups 3 Cake Flour

  • 2 Cups 2 Sugar

  • 1 Cup 1 Packed Brown Sugar

  • 3 3 Sticks Butter (Room Temperature)

  • 5 5 Eggs (Room Temperature)

  • 1 C 1 Whole buttermilk (Room Temperature)

  • 1/2 1/2 Tsp Baking Powder

  • 1/4 1/4 Tsp Salt

  • 1 Tablespoon 1 Vanilla Extract

  • 1 Tablespoon 1 pound cake extract

  • 2 Cups 2 Toasted Pecans

  • THICK GLAZE
  • 2 cups 2 Powdered Sugar

  • 4 oz 4 Butter

  • 4 oz 4 Cream Cheese

  • 4 tsp 4 half and half

Directions

  • Cream butter and sugar together until smooth(about 3-7 minutes)
  • slowly add eggs 1 at a time
  • add flavors
  • add flour and milk (alternating )
  • starting with flour and ending with flour
  • stir in chopped pecans
  • pour in greased tube pan
  • Bake 325 Degrees for 1 hour 10 minutes. Check after 45 minutes. Mine was ready at 1 hour .
  • Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.
  • The toothpick must come out clean.
  • Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect.

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