Butter Pecan Pound Cake – I couldn’t believe how delicious this cake tasted. It can make a few days in advance and store it in an air-tight container. Great for your holiday meal!
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- 1½ cups finely chopped pecans
- 1 tablespoon plus 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs, warmed to room temperature
- 3 large egg yolks, warmed to room temperature
- 2 tablespoons butter
- 1/4 cup packed brown sugar
- 1/8 teaspoon ground nutmeg
- 1/4 cup heavy whipping cream
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla
- 2 tablespoons chopped toasted pecans
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BUTTER PECAN POUND CAKE INSTRUCTIONS:
1 ) In a small mixing bowl, combine the chopped pecans with 1 tablespoon flour. Sprinkle about 2 tablespoons of the pecans in the bottom of the prepared pan. Set rest of pecans aside.
2 ) In a medium mixing bowl, combine 2½ cups flour, baking powder, and salt; sift or whisk together to mix. Set aside.
3 ) In a large bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color.
4 ) With the mixer still on medium speed, slowly add the brown sugar and granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture.
5 ) While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
6 ) Add eggs and egg yolks one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture.
7 ) Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium.
8 ) Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
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9 ) With the mixer on low speed, add vanilla and about one-third of the flour mixture, mix just until the flour is almost completely blended.Scrape the bowl down and continue the flour mixture.
10 ) Using a large rubber spatula, gently fold floured pecans into the batter.
1 ) Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean.
2 ) Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
1 ) In 1-quart saucepan, cook butter, brown sugar, 1/8 teaspoon nutmeg and whipping cream over medium heat until mixture comes to a boil. Boil 1 minute.
2 ) Remove from heat; pour into medium bowl. Cool 20 minutes. With whisk, beat in powdered sugar and vanilla until smooth. Immediately pour over cake.
3 ) Sprinkle 2 tablespoons pecans on top. Store loosely covered at room temperature.