Pecan Pound Cake

Pecan Pound Cake

Pecan Pound Cake from Scratch

Pecan Pound Cake - delicious southern pound cake made from scratch! LOADED with pecans! Can make in advance and store in an air-tight container or even freeze for later. Butter, sugar, brown sugar, eggs, flour, baking powder, salt, milk, vanilla, and pecans. SO easy and delicious. Great for parties and potlucks. Serve with vanilla ice cream or fresh whipped cream. 

Delicious Southern Pecan Pound Cake From Scratch

I don't know about you, but I am a sucker for a good pound cake. This Pecan Pound Cake is one of the best! So moist and packed full of pecans. This cake has four cups of chopped pecans in it! That is a TON! If you like pecans, you are going to LOVE this cake! There are also two pounds of butter in this cake. OMG! This is definitely an indulgent treat!

How to Make Pecan Pound Cake From Scratch

This Pecan Pound Cake is surprisingly easy to make from scratch. There are only a few simple ingredients and they come together in a snap with the help of a stand mixer. Start with beating the softened butter until it is creamy. This usually takes a few minutes. Next, add the sugars and continue to mix for a good 3 to 5 minutes. Add the eggs and then alternate the flour mixture with milk and stir in the pecans.

I mentioned earlier there are four cups of chopped pecans in this cake. The chopped pecans are tossed in flour before folding them into the batter. The flour will help the pecans from sinking to the bottom of the cake. You can see the pecans are spread throughout the cake. Thank you flour!

One tip for baking is to make sure all your ingredients are at room temperature before making the cake. It will create a light and fluffy cake.

I used a tube pan for this Pecan Pound Cake. Make sure to grease and flour the pan well before adding the batter. You don't want it to stick! I like to use baking spray with flour in it - look for Bakers Joy or Pam with flour. They work great!

How Long Does Pound Cake Last?

This Pecan Pound Cake will last 3 or 4 days in an air-tight container on the counter. You can wrap it and keep it in the refrigerator for about a week. You can even freeze pound cake! I like to cut the cake into slices and wrap it in plastic wrap and put in freezer bags. The frozen pound cake will keep about 6 months in the freezer.

What to Serve with Pound Cake

This Pecan Pound Cake is the perfect ending to any meal. I love to make pound cakes for dinner parties and cookouts. Pound cakes are easy to make and serve a crowd. We love to serve this Pecan Pound Cake with some vanilla ice cream and caramel sauce. It is also great with some fresh whipped cream.

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easy, southern, scratch, pecans, butter, potluck, crowd, southern living, pound cake, tube pan, bundt

Dessert, Cake

American

Yield: serves 10 to 12Author: Stephanie - Plain Chicken.com

Pecan Pound Cake

prep time: 15 minscook time: 1 hour and 15 minstotal time: 1 hours and 30 mins

Pecan Pound Cake - delicious southern pound cake made from scratch! LOADED with pecans! Can make in advance and store in an air-tight container or even freeze for later. Butter, sugar, brown sugar, eggs, flour, baking powder, salt, milk, vanilla, and pecans. SO easy and delicious. Great for parties and potlucks. Serve with vanilla ice cream or fresh whipped cream. #cake #poundcake #dessert #pecans

ingredients:

• 2 cups butter, softened
• 1-1/4 cups granulated sugar
• 1-1/4 cups light brown sugar, packed
• 6 eggs
• 1 Tbsp vanilla extract
• 1-1/2 tsp baking powder
• 1/4 tsp salt
• 4 cups all-purpose flour, divided
• 1 cup whole milk
• 4 cups chopped pecans

instructions:

1. Preheat oven to 325ºF.  Grease and flour a 10-inch tube pan. Set aside.
2. Beat butter in a heavy-duty stand mixer until creamy, about 2 minutes. Add sugars and continue to mix 3 to 5 minutes, until light and fluffy.
3. Add eggs one at a time, beating just until blended. Add vanilla extract.
4. Combine baking powder, salt and 3-3/4 cups flour. Add flour mixture to butter mixture alternately with milk. Beat at low speed just until blended after each addition.
5. Toss chopped pecans with remaining 1/4 cup flour. Stir into batter.
6. Pour batter into prepared tube pan.
7. Bake for 75 to 90 minutes, until a wooden pick inserted comes out clean. 
8. Check cake at one hour and cover with foil if starting to brown.
9. Cool pan on a wire rack for 15 minutes. Remove cake from pan and cool completely on a wire rack. Store in an air-tight container.

All images and text ©Plain Chicken, Inc.

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