Instructions
Make the Cake:
Preheat and Prep Pan
Preheat oven to 325°F (160°C). Grease and flour a tube pan.
Cream Butter and Sugars
In a large bowl, cream together butter, granulated sugar, and brown sugar for 3–7 minutes until light and fluffy.
Add Eggs
Add eggs one at a time, beating well after each addition.
Add Flavor
Mix in vanilla extract and pound cake extract.
Combine Dry and Wet
Alternate adding flour and buttermilk, beginning and ending with flour. Mix gently until just combined—do not overmix.
Add Pecans
Fold in the chopped toasted pecans evenly.
Bake
Pour batter into prepared pan. Bake for 1 hour and 10 minutes, checking for doneness after 45 minutes. A toothpick should come out clean.
Cool
Let cake cool in the pan on a wire rack for 20 minutes, then invert onto a serving plate. Cool completely before glazing.
Make the Glaze:
Melt
In a saucepan over low heat, melt butter and cream cheese together, stirring until smooth.
Add Sugar
Remove from heat. Whisk in powdered sugar gradually until smooth.
Adjust Consistency
Stir in half and half until glaze is thick but pourable. Add a bit more if needed.
Glaze the Cake
Drizzle generously over the cooled cake. Let it set before slicing.
Enjoy your rich and nutty Butter Pecan Pound Cake!
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