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 !

VIDEO:

BUTTER NUT POUND CAKE

🍰 BUTTER NUT POUND CAKE

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup shortening (gives it that classic Southern texture)

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour

• ½ tsp baking powder

• 1 cup whole milk

• 2–3 tsp butternut flavoring/extract (McCormick or LorAnn)

• ½ tsp salt

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Instructions

1. Preheat

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch tube pan or large Bundt pan.

2. Cream butter and shortening

Beat butter and shortening together until fluffy.
Add sugar gradually and beat 4–5 minutes until light.

3. Add eggs

Add eggs one at a time, mixing well after each.

4. Add dry + wet ingredients

In a separate bowl, whisk together:

• Flour

• Baking powder

• Salt

Add the dry mixture to the butter mixture alternating with the milk, beginning and ending with flour.

5. Add the flavoring

Mix in the butternut extract until fully blended.

6. Bake

Pour batter into prepared pan and bake 1 hour 15 minutes to 1 hour 30 minutes,
or until a toothpick comes out clean.

7. Cool

Let cool in the pan 10–15 minutes, then remove to finish cooling on a rack.

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⭐ Optional Butter Nut Glaze

Drizzle over the warm cake for extra flavor.

Glaze:

• 1 cup powdered sugar

• 1–2 tbsp milk or cream

• 1 tsp butternut extract

• 1 tbsp melted butter (optional)

Mix until pourable and drizzle across cake.

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🍽️ Tips for the Perfect Pound Cake

• Room-temperature eggs and butter make a smoother batter.

• Don’t overbeat once flour is added—mix just until combined.

• Bake low and slow for the best crust and crumb.

BUTTER POUND CAKE RECIPE INGREDIENTS

• 1 c. Crisco
• 2 c. sugar
• 6 lg. eggs
• 1 tbsp. vanilla, butternut flavoring
• 2 c. plain flour

BUTTER POUND CAKE RECIPE
Grease and flour a tube pan. Heat oven to 325 degrees. Cream Crisco and sugar, add flavoring. Add eggs, one at a time, beating well after each. Slowly add flour and mix well. Bake one hour or until done. Test with toothpick. Cool on rack 10 minutes. Then turn out on a rack to cool...enjoy the butter pound cake recipe..!
butter-pound-cake-with-homemade-touch.

VIDEO:

VANILLA BUTTER AND NUT POUND CAKE

VANILLA BUTTER AND NUT POUND CAKE

This is a true classic—a timeless, elegant cake that relies on the quality of its ingredients and the precision of its technique. A perfect Vanilla Butter & Nut Pound Cake is a thing of beauty: dense yet tender, with a fine, buttery crumb and a satisfying crunch from toasted nuts. This recipe will guide you to creating that perfect loaf every single time.

The Ultimate Classic Vanilla Butter & Nut Pound Cake

This recipe honors the traditional pound cake spirit while incorporating modern techniques for a guaranteed tender and moist result. It's a celebration of pure flavor: the rich sweetness of butter, the warm aroma of vanilla, and the deep, toasty crunch of pecans. It's simple enough for a beginner but sophisticated enough for the most discerning palate.

Yields: One 9x5 inch loaf (8-10 slices) Prep time: 20 minutes Cook time: 60-70 minutes

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Why This Recipe Works: The Three Pillars of Perfection

Before we get to the ingredients, let's understand the three core principles that make this pound cake exceptional.

1. The Creaming Method is Everything: A traditional pound cake has no chemical leavening like baking soda. Its lift comes entirely from the air incorporated during the creaming process. By beating the softened butter and sugar together for several minutes until they are pale, light, and fluffy, you are whipping millions of tiny air pockets into the fat. These air pockets are what will expand in the oven, giving the cake its structure and preventing it from being a dense brick. This is the single most important step.
2. The Power of Room-Temperature Ingredients: For the creaming method to work, the butter, eggs, and any dairy must be at room temperature. Cold ingredients will not emulsify properly; the cold eggs can cause the butter to seize and curdle, resulting in a dense, greasy texture. Planning ahead to let everything sit out is non-negotiable for success.
3. The Transformation of Toasted Nuts: Raw nuts are fine, but toasted nuts are a revelation. The heat of toasting awakens the oils within the nut, deepening its flavor and giving it a much richer, nuttier taste. It also provides a superior crunch that contrasts beautifully with the tender crumb of the cake.

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Ingredients

• 1 cup (226g or 2 sticks) unsalted butter, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 4 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 2 ½ cups (300g) all-purpose flour
• 1 tsp baking powder (a modern touch for a little extra lift and tenderness)
• ½ tsp salt
• 1 cup heavy cream, at room temperature
• 1 cup pecans, toasted and roughly chopped (walnuts or almonds are also excellent)

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Step-by-Step Instructions

1. Prep and Preheat: Preheat your oven to 325°F (165°C). A lower temperature is key for a dense cake, allowing it to bake evenly without the outside getting too dark before the center is cooked. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easy removal.

2. Toast the Nuts: Spread the pecans in a single layer on a baking sheet. Toast them for 5-7 minutes in the preheated oven, shaking the pan once, until they are fragrant and a shade darker. Let them cool completely.

3. The Creaming (The Most Important Step): In a large bowl using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter on medium speed until it is perfectly smooth. Add the granulated sugar and continue to beat on medium-high speed for a full 3-5 minutes. Scrape down the sides and bottom of the bowl. The mixture should be pale yellow, light, and fluffy.

4. Add Eggs and Vanilla: Add the room-temperature eggs one at a time, beating well after each addition until it is fully incorporated and the mixture is smooth again. Scrape down the bowl again. Beat in the vanilla extract.

5. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.

6. Alternate Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, alternating with the heavy cream in two additions (Dry, Cream, Dry, Cream, Dry). Begin and end with the dry ingredients. Mix only until just combined after each addition. Do not overmix! Overmixing develops gluten and will make your cake tough.

7. Fold in the Nuts: Remove the bowl from the mixer. Using a rubber spatula, gently fold the cooled, toasted pecans into the batter until they are evenly distributed.

8. Bake the Cake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60-70 minutes. The cake is done when it is a deep golden brown and a wooden skewer inserted into the center comes out clean.

9. The Two-Stage Cool: Let the cake cool in the pan on a wire rack for 15 minutes. This allows it to set up. Then, carefully run a knife around the edges and invert the cake onto the wire rack to cool completely before slicing.

Tips for Success & Variations

• Citrus Variation: Add the zest of one lemon or orange to the butter and sugar during the creaming step for a bright, fresh flavor that pairs beautifully with the nuts and vanilla.
• Different Nuts: Toasted walnuts or slivered almonds are fantastic substitutes for pecans.
• A Simple Glaze: For a sweeter finish, whisk 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth. Drizzle over the cooled cake.
• Make it Yours: Add ½ teaspoon of almond extract along with the vanilla for a different, classic flavor profile.
• Storage: Store the completely cooled cake in an airtight container at room temperature for up to 3 days. The flavor and texture often improve on the second day.

Enjoy a slice of pure, classic comfort.

CREAM CHEESE POUND CAKE WITH BUTTER

CREAM CHEESE POUND CAKE WITH BUTTER SAUCE

This is a truly decadent and classic dessert that combines the dense, moist richness of a cream cheese pound cake with a luxurious, warm butter sauce. It's an elegant and comforting treat that is perfect for a special occasion or a luxurious weekend dessert.

The Ultimate Cream Cheese Pound Cake with Warm Brown Butter Sauce

This recipe creates a pound cake that is incredibly moist and tender with a fine, velvety crumb, thanks to the addition of cream cheese. It's not overly sweet, allowing the rich, nutty flavor of the warm brown butter sauce to truly shine. This is a dessert that feels both timeless and sophisticated.

Yields: One 9x5 inch loaf (8-10 slices) Prep time: 20 minutes Cook time: 60-70 minutes

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Why This Recipe Works

Before we get to the ingredients, let's understand the three pillars that make this dessert so special.

1. The Magic of Cream Cheese: Adding cream cheese to a traditional pound cake batter is a game-changer. The high fat and water content in the cream cheese creates an exceptionally moist and tender crumb. It also adds a subtle, pleasant tang that beautifully balances the richness of the butter and sugar, preventing the cake from being one-dimensionally sweet.
2. The Creaming Method is Key: The texture of a perfect pound cake comes from properly creaming the fats (butter and cream cheese) with the sugar. This process whips air into the batter, which acts as the primary leavening agent, creating a light yet dense structure. It's crucial to beat this mixture until it's pale, light, and fluffy.
3. The Brown Butter Sauce: This isn't just melted butter. By cooking the butter until the milk solids toast and turn a nutty brown, we create a beurre noisette. This process develops an incredibly deep, nutty, and complex flavor that elevates the entire dessert. Paired with brown sugar and cream, it becomes a warm, pourable caramel sauce that is pure indulgence.

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Ingredients

For the Cream Cheese Pound Cake:

• ½ cup (113g) unsalted butter, softened to room temperature
• 4 oz (113g) block-style cream cheese, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 3 large eggs, at room temperature
• 1 ½ cups (180g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp pure vanilla extract

For the Warm Brown Butter Sauce:

• ½ cup (113g) unsalted butter
• ¾ cup (150g) packed brown sugar (light or dark)
• ⅓ cup (60ml) heavy cream
• ½ tsp pure vanilla extract
• Pinch of salt

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Step-by-Step Instructions

Part 1: Making the Pound Cake

1. Prep and Preheat: Preheat your oven to 325°F (165°C). A lower temperature is key for a dense cake like this, as it allows it to bake evenly without the outside getting too dark before the center is cooked. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.

2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.

3. The Creaming Process (The Most Important Step): In a large bowl using a stand mixer or a hand mixer, beat the softened butter and cream cheese together on medium speed until they are completely smooth and combined, about 1-2 minutes. Add the granulated sugar and continue to beat on medium-high speed for 3-4 minutes, until the mixture is very light, pale, and fluffy. Scrape down the sides and bottom of the bowl as needed.

4. Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again. Beat in the vanilla extract.

5. Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, mixing only until just combined after each one. Do not overmix! Overmixing will develop the gluten and result in a tough, dense cake. The batter will be thick.

6. Bake the Cake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes. The cake is done when it's a deep golden brown and a wooden skewer inserted into the center comes out clean.

7. Cool the Cake: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cake onto the wire rack to cool completely.

Part 2: Making the Warm Brown Butter Sauce

1. Brown the Butter: In a small saucepan, melt the ½ cup of butter over medium heat. Once melted, continue to cook, swirling the pan occasionally. The butter will foam, and then the foam will subside. Watch it closely as the milk solids at the bottom of the pan turn a deep, nutty brown and it releases a wonderful aroma. This can happen quickly, so don't walk away.

2. Create the Sauce: As soon as the butter is browned, remove the pan from the heat. Carefully whisk in the brown sugar, heavy cream, vanilla extract, and pinch of salt until the sugar is dissolved and the sauce is smooth and glossy.

3. Keep Warm: Keep the sauce warm over very low heat until you are ready to serve.

Part 3: Serve

Serve slices of the cooled (or slightly warmed) cream cheese pound cake with a generous drizzle of the warm brown butter sauce over the top.

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Tips for Success & Variations

• Room Temperature is Non-Negotiable: Using cold butter, cream cheese, or eggs will result in a curdled, dense batter that won't incorporate air properly. Plan ahead and take them out of the refrigerator at least an hour before baking.
• Citrus Variation: Add the zest of one lemon or orange to the butter and sugar mixture during the creaming process for a bright, fresh note that pairs beautifully with the cream cheese and butter sauce.
• Make-Ahead: The pound cake can be made a day in advance. Wrap it tightly in plastic wrap and store at room temperature. The sauce can be made ahead and gently reheated before serving.
• Glaze Instead of Sauce: For a different presentation, let the cake cool completely. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth, then drizzle over the top.
• Storage: Store the cake (without sauce) in an airtight container at room temperature for up to 3 days.

Enjoy your incredibly decadent and delicious cream cheese pound cake