Pecan Pound Cake
Pecan Pound Cake is a buttery and delicious pound cake with crunchy pecans. A family favorite that is easy enough for any day of the week and makes a great addition to any holiday spread.
Servings: 10 Servings
Calories: 664kcal
Ingredients
- 1 pound 4 sticks salted butter, room temperature
- 3 cups sugar
- 1 tablespoon orange extract
- 1 teaspoon vanilla extract
- 6 large eggs room temperature
- 4 cups all purpose flour
- 3/4 cup whole milk
- 1 1/2 cups finely chopped pecans
- additional butter or shortening for greasing the pan
- additional flour for dusting the pan
Instructions
- Preheat oven to 300°.
- Add butter to a mixer bowl and beat at medium speed until creamy.
- Next, add the sugar and beat at medium speed a full 5 minutes.
- Add the orange and vanilla extract and mix just until combined.
- With the mixer on low, add the eggs one at a time, mixing until each is incorporated.
- Spoon the flour into the batter with the mixer running on low about 1/4 cup at a time and alternate with the milk. When ingredients are combined raise to medium and beat for another minute.
- Add pecans and mix until combined.
- Prepare the bundt pan by greasing well and sprinkling with flour, coating thoroughly.
- Pour batter into the pan and smooth the top.
- Bake for 1 hour 30 minutes or until a wooden pick inserted near the middle comes out clean.
- Cool in the pan on a wire rack for 10 minutes.
- Invert the cake onto a wire rack and remove the pan, until completely cool.
- Slice and serve.
Notes
Bundt Pan: Use a 12 cup bundt pan for this recipe. If you have a smaller pan, fill up to about an inch from the top and bake the remaining batter in a cupcake tin.
Success Tips: Butter and eggs should be at room temperature. Beat the butter and sugar for a full 5 minutes before adding the eggs one at a time. I've tested it both ways to add everything at once and it really does affect the crumb texture of the cake.
Flouring the Pan: Use butter or shortening to coat the bundt pan and dust with flour to keep the cake from sticking.
Storage:Store cake covered with plastic wrap at room temperature up to 3 days or refrigerated up to 7 days.
Freeze: Wrap the cake or slices in 2 layers of plastic wrap plus a layer of foil or in a zip top freezer bag up to 6 months.
Nutrition
Serving: 1g | Calories: 664kcal | Carbohydrates: 111g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 120mg | Sodium: 71mg | Fiber: 3g | Sugar: 62g