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Butter pecan pound cake

Butter pecan pound cake

Ingredients :

1-1/4 cups butter, softened, divided

2 teaspoons baking powder

2-2/3 cups chopped pecans

2 teaspoons vanilla extract

3 cups all-purpose flour

1/2 teaspoon salt

2 cups sugar1 cup milk

4 eggs

FROSTING:

OR PURCHASE

8 to 8-1/2 cups confectioners’ sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

1 cup butter, softened

Directions:

Place pecans and 1/4 cup butter in a baking pan.

Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.In a large bowl, cream sugar and remaining butter until light and fluffy.

Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Stir in 1-1/3 cups of toasted pecans.Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.For frosting, cream butter and confectioners’ sugar in a large bowl.

Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings