Pecan Pound Cake
Below are the ingredients you will need to whip up this scrumptious Pecan Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup vegetable shortening (or substitute with more butter)
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk or buttermilk (for tang)
- 1 ½ cups chopped pecans, toasted for deeper flavor
Optional Brown Sugar Glaze
- ¾ cup packed brown sugar
- ½ cup butter
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
Follow these simple steps to prepare your Pecan Pound Cake:
- Step 1: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- Step 2: In a large mixing bowl, cream together the softened butter, shortening, and granulated sugar until the mixture is light and fluffy (about 4-5 minutes).
- Step 3: Add the eggs one at a time, ensuring each egg is well incorporated before adding the next.
- Step 4: Stir in the vanilla extract.
- Step 5: In a separate bowl, combine the flour, baking powder, and salt.
- Step 6: Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the flour mixture.
- Step 7: Gently fold in the chopped pecans.
- Step 8: Pour the batter into the prepared pan and smooth the top.
- Step 9: Bake for 75-85 minutes or until a toothpick inserted in the center comes out clean.
- Step 10: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Optional Brown Sugar Glaze Instructions
- Step 1: In a small saucepan, melt butter over medium heat.
- Step 2: Stir in the brown sugar and milk. Bring to a gentle boil, cooking for 1-2 minutes while stirring constantly.
- Step 3: Remove from heat and stir in the vanilla extract.
- Step 4: Let the glaze cool slightly before drizzling over the cooled cake.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, although using unsalted butter allows you to better control the overall saltiness of your cake.
2. How can I ensure my pecans are toasted properly?
Spread the chopped pecans on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden and fragrant.
3. Can I freeze the pound cake?
Yes! Wrap the cooled cake tightly in plastic wrap and then in foil to prevent freezer burn. It can be stored in the freezer for up to three months.
4. Is it necessary to use shortening in the recipe?
Shortening helps create a tender texture, but you can use all butter instead if you prefer.
5. What can I serve with Pecan Pound Cake?
This cake pairs well with whipped cream, vanilla ice cream, or a fruit compote. It’s also delightful on its own!
Conclusion
Indulging in a slice of Pecan Pound Cake is a journey through flavors and textures that pleases the palate. Its delightful pecan crunch and buttery richness make it a perfect treat for any occasion. Try this recipe for your next gathering or as a sweet dessert for a cozy evening at home, and enjoy the comforting warmth that this classic cake brings to your table.
