Mile High Butter Pecan Pound Cake
Mile High Butter Pecan Pound Cake with with a touch of elegance. Toasted pecans are included in the batter and used to decorate this indulgent pound cake.
Servings: 20 people
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 3 c Granulated Sugar
- 1 c Light brown Sugar
- 2 c Salted Butter - room temperature
- 10 Large Eggs - room temperature
- 1 ¼ c Buttermilk - room temperature
- 2 tsps Vanilla Extract
- 2 tsps Butter extract
- 1 ½ c Toasted Pecans
- Toasted Pecan Ingredients:
- 3 c Pecans - Chopped
- ½ c Salted butter - room temperature
- 1 ½ teaspoon Butter Extract
- 1 tablespoon Light Brown Sugar
- Pound Cake Glaze:
- 2 c Powdered Sugar
- 4 oz Cream Cheese - room temperature
- ⅓ - ½ c Heavy Whipping Cream
- ¼ c Unsalted Butter - Softened
- ½ tsp Vanilla Extract
- ½ tsp Butter Extract
- Toasted Pecans - For topping
Instructions
- How to Toast the Pecans:
- In a large skillet melt butter over medium heat.
- Then add your chopped pecans, vanilla and butter extract. Toast them for about two minutes stirring them occasionally.
- Stir in the light brown sugar for approximately two more minutes or until browned and fragrant.
- Remove them from the heat and allow the pecans to cool while preparing the cake batter.
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, mix the butter together then slowly add in the granulated sugar and brown sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the vanilla and butter extracts to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined after each addition before adding the next egg.
- Mix in the flour alternating with the buttermilk, beginning and ending with the flour.
- Fold the toasted pecans into the batter.
- Spray a 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 30 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean/with moist crumbs.
- Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan. Allow the cake to completely cool before glazing.
- Glaze Instructions:
- Using a hand or stand mixer, add the powdered sugar, then mix in the butter and cream cheese.
- Add in the vanilla and butter extracts. Slowly add in the heavy cream until your desired consistency is reached.
- Apply the glaze over the cake as desired. Allow it to set, then top/decorate the cake with the toasted pecans.
Video
Notes
⇢ Use room temperature ingredients – Butter, eggs, and buttermilk should be at room temperature so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.