BUTTER PECAN POUND CAKE

BUTTER PECAN POUND CAKE

🧈🌰 BUTTER PECAN POUND CAKE (LONGER, DETAILED VERSION)

⭐ ABOUT THIS CAKE

This Butter Pecan Pound Cake is everything a Southern dessert should be:

• Dense but velvety

• Moist but sturdy

• Loaded with toasted pecans

• Flavored with butter, vanilla, and a hint of caramel richness

• Perfect for holidays, potlucks, or gifting

It slices beautifully and stays moist for days.

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🍰 INGREDIENTS

For the Cake

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup shortening (adds tenderness and classic pound cake “crumb”)

• 2 cups granulated sugar

• 1 cup light brown sugar, packed

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 1 cup whole milk (or half-and-half for richer flavor)

• 1½–2 tsp butter extract

• 1 tsp vanilla extract

• ½–1 tsp maple extract (optional but delicious)

• 1½–2 cups toasted pecans, chopped

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🔥 HOW TO TOAST THE PECANS (IMPORTANT!)

To get that signature butter-pecan flavor:

1. Add pecans to a dry skillet.

2. Cook over medium heat 3–5 minutes, stirring often.

3. Add 1 tbsp butter and a pinch of salt.

4. Cook 1 minute more, then cool.

This step intensifies the nut flavor and prevents sogginess in the cake.

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👩‍🍳 INSTRUCTIONS

1. Prepare the pan

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch tube pan or Bundt pan extremely well.
(Butter pecan cakes tend to stick—don’t skip!)

2. Cream the fats + sugars

Beat butter and shortening together until creamy.
Add sugar and brown sugar slowly.
Beat 4–6 minutes until fluffy and pale.

3. Add eggs one at a time

Add each egg, mixing until incorporated before adding the next.
This builds structure and prevents a dense cake.

4. Mix the dry ingredients

In a bowl, whisk together:

• Flour

• Salt

• Baking powder

5. Add dry ingredients and milk

Alternate adding the flour mixture and the milk:

• Start with flour

• Add milk

• Add flour

• Add milk

• Finish with flour

Mix on LOW and stop as soon as combined.

6. Add flavorings + pecans

Stir in:

• Butter extract

• Vanilla

• Maple extract (optional)

Fold in toasted pecans with a spatula.

7. Bake

Pour into prepared pan and smooth the top.
Bake 1 hour 15 minutes to 1 hour 30 minutes, depending on your oven.
The cake is done when:

• A toothpick comes out clean

• The top springs back lightly

• The edges pull slightly from the pan

8. Cool properly

Let cool 15–20 minutes in the pan,
then carefully turn out onto a wire rack.
Allow to cool completely before slicing.

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🍮 BUTTER PECAN GLAZE (HIGHLY RECOMMENDED)

Ingredients

• 4 tbsp butter

• ½ cup chopped pecans, toasted

• ½ cup brown sugar

• ¼ cup milk or cream

• 1 cup powdered sugar

• ½ tsp vanilla or butter extract

Instructions

1. Melt butter in a saucepan over medium heat.

2. Add brown sugar + milk.

3. Bring to a gentle boil for 1 minute, stirring.

4. Remove from heat.

5. Whisk in powdered sugar and extract.

6. Stir in toasted pecans.

7. Pour the warm glaze over the cooled cake.

Creates a shiny, buttery pecan layer that soaks into the top. Incredible!

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🍽️ SERVING IDEAS

• Serve warm slices with vanilla ice cream

• Top with whipped cream + caramel drizzle

• Toast slices lightly and spread with brown sugar butter

• Pair with coffee or a fall latte

• Serve with fresh fruit like peaches or berries

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🧊 STORAGE

• Room temperature: 4–5 days, tightly wrapped

• Refrigerator: up to 7 days (cover well)

• Freezer: Up to 3 months—slice and wrap individually

Pound cakes freeze beautifully and taste even better after resting.

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🌟 OPTIONAL VARIATIONS

1. Butter Pecan Cream Cheese Pound Cake

Replace ½ cup butter with 8 oz softened cream cheese.

2. Maple Pecan Pound Cake

Add more maple extract, use more brown sugar, and add cinnamon.

3. Southern “Crunch Top” Version

Sprinkle the pan with sugar before adding the batter for a crisp crust.

4. Caramel Pecan Version

Pour caramel sauce into the pan before adding batter for a gooey top.

ANOTHER RECIPES

A great butter pound cake recipe to try !
BUTTER POUND CAKE INGREDIENTS

• 3 c. sugar
• 1 stick butter
• 1 c. Crisco
• 3/4 c. milk
• 1/4 c. warm water
• 1 tsp. butter pecan flavoring (or substitute vanilla)
• 5 to 6 eggs (if small - use 6)
• 3 1/4 c. flour (sifted once)
• 1 c. chopped pecans
• 1 tsp. baking powder

BUTTER POUND CAKE INSTRUCTIONS
First of all cream sugar, butter and Crisco until light and fluffy. Add whole eggs, one at a time; beating well after each addition. And then add flavoring and beat well. Mix 1/4 cup of the flour with nut meats. Next is to add flour mixed with baking powder alternately with milk (which you have mixed with water). Start and end with flour. Fold in nuts. Put into tube pan that has been well greased and floured. Bake 1 hour and 20 minutes at 300 to 350 degree oven. When done, remove from pan after 10 minutes. The butter pound cake recipe pecan is ready...enjoy the pound cake. Nice !

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