When your kitchen is filled with the rich aroma of butter and toasted pecans, something very amazing happens. It’s a fragrance that arouses feelings of coziness and warmth as well as recollections. You will definitely feel that after tucking into a slice of this delicious Butter Pecan Pound Cake. Why then should you print off and prepare this recipe? Allow me to tell you a personal anecdote that will definitely persuade you.
Imagine spending a peaceful Sunday afternoon at a table lighted by the sun with your loved ones while you relish each and every slice of this delicious pound cake. The sweetness of the caramelized nuts wonderfully balances the butter’s richness as it dances across your palate. During one of these unique occasions, I came to understand the actual power of food—its capacity to unite people, forge enduring memories, and offer the utmost in comfort. This Butter Pecan Pound Cake has evolved into a beloved family custom, representing celebrated and cherished times spent together.
List of ingredients:
- 3 and one-quarter cups of cake flour
- One and a half cups of pecans, chopped.
- 6 eggs at ambient temperature
- 1.5 cups of butter that has been brought to room temperature
- 8 ounces of cream cheese that has been brought to a softened state
- 3 cups of firmly packed brown sugar
- 1.5 tablespoons of vanilla extract
- For the frosting, you will need 8 ounces of cream cheese.
- 3 cups of confectioners’ sugar
- 0.5 cups of butter
- 1 tsp of vanilla extract
Directions:
1. Set your oven to a temperature of 325°F (163°C) and well coat a 10-inch tube pan with butter or cooking spray. Place it aside.
2. Heat a dry skillet over medium heat and toast the chopped pecans until they have a pleasant aroma and turn slightly golden. Ensure regular stirring to avoid scorching. Remove from the heat source and place it in a separate location to allow it to cool down.
3. In a spacious mixing bowl, blend the softened butter and cream cheese until they form a smooth and well mixed mixture.
4. Slowly incorporate the brown sugar into the combination of butter and cream cheese. Whisk at a moderate to high speed until the mixture becomes airy and creamy.
5. Incorporate the eggs individually, thoroughly whisking after each addition. Ensure complete integration of each egg before adding the subsequent one.
6. Add the cake flour to the mixture gradually, while mixing at a low speed, until the ingredients are barely blended. Exercise caution to avoid excessive mixing.
7. Incorporate the toasted chopped nuts and vanilla extract into the batter, ensuring they are equally dispersed.
8. Transfer the batter into the prepared 10-inch tube pan, using a spatula to level the top and ensure an even layer.
9. Position the pan in the oven that has been warmed and bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the middle of the cake emerges without any residue.
10. After baking, take the cake out of the oven and allow it to cool in the pan for around 15 minutes.
11. Gently place the cake onto a wire rack to cool thoroughly.
12. Once the cake has finished cooling, proceed to make the icing. Combine the cream cheese, butter, powdered sugar, and vanilla extract in a mixing bowl. Beat the ingredients until they form a smooth and creamy mixture.
13. After the cake has fully cooled, evenly distribute the frosting on both the top and sides of the pound cake.
Optionally, adorn the cake with extra diced pecans, delicately embedding them into the icing.