Description
A rich, buttery Butter Pecan Pound Cake loaded with toasted pecans and warm caramel-like flavor, perfect for holidays, brunch, or anytime dessert.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 1 cup chopped pecans, toasted
- Optional glaze:
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1/2 cup chopped pecans
Instructions
- 1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
- 2. In a large bowl, cream together butter, oil, and sugar until light and fluffy.
- 3. Add eggs one at a time, mixing well after each addition.
- 4. In a separate bowl, whisk together flour, baking powder, and salt.
- 5. Add the dry mixture to the wet ingredients alternately with the milk, beginning and ending with flour.
- 6. Mix in the vanilla extract and toasted pecans.
- 7. Pour the batter into the prepared Bundt pan and smooth the top.
- 8. Bake for 65–75 minutes or until a toothpick inserted in the center comes out clean.
- 9. Cool the cake in the pan for 15 minutes before inverting onto a wire rack.
- 10. To make the optional glaze, heat butter, brown sugar, and cream in a saucepan until smooth; stir in pecans.
- 11. Drizzle warm glaze over the cooled cake before serving.
Notes
- Toast pecans in a dry skillet for enhanced flavor.
- The cake tastes even better the next day as the flavors deepen.
- For a caramel-rum variation, add 1–2 tbsp dark rum to the glaze.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg
Keywords: butter pecan, pound cake, Bundt cake, southern dessert