Pecan desserts are a southern custom. From including them to layered desserts to creating them the celebrities of the present in truffles and pies, pecans are a traditional addition to so many alternative desserts. Through the years, I’ve put pecans in all types of recipes.
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Components
- 3 Cups Cake Flour
- 2 Cups Sugar
- 1 Cup Packed Brown Sugar
- 3 Sticks Butter (Room Temperature)
- 5 Eggs (Room Temperature)
- 1 C Entire buttermilk (Room Temperature)
- 1/2 Tsp Baking Powder
- 1/4 Tsp Salt
- 1 Tablespoon Vanilla Extract
- 1 Tablespoon pound cake extract
- 2 Cups Toasted Pecans
Thick Glaze
- 2 cups Powdered Sugar
- 4 oz Butter
- 4 oz Cream Cheese
- 4 tsp half and half
How To Make Butter Pecan Pound Cake
- Cream butter and sugar collectively till clean(about 3-7 minutes)
- slowly add eggs 1 at a time
- add flavors
- add flour and milk
- beginning with flour and ending with flour
- stir in chopped pecans
- pour in greased tube pan
- Bake 325 Levels for 1 hour 10 minutes. Test after 45 minutes. Mine was prepared at 1 hour .
- Insert a toothpick within the heart of the cake and if the toothpick comes out with batter on it go away your cake in for the entire baking time.
- The toothpick should come out clear.
- Let cool in pan on wire rack for 20 minutes. Then place on cake plate. Ensure that to cowl so cake gained’t dry out. A decent-fit cake pan can be good.
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