Butter Pecan Pound Cake

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Absolutely! Here’s a rich, detailed, and indulgent Butter Pecan Pound Cake recipe with all the flair you’re looking for—from its delicious history and ingredients to heartfelt touches for the lovers of this buttery classic.

Butter Pecan Pound Cake – A Southern Embrace in Every Slice

Introduction

Butter Pecan Pound Cake is a Southern dessert treasure, beloved for its rich, nutty, and buttery flavor. It brings together the creamy depth of butter, the sweet warmth of brown sugar, and the roasted crunch of pecans—creating a symphony of textures and tastes. This cake is more than just a dessert; it’s a warm memory, a Sunday supper finale, and a sweet gesture of love passed down through generations.

History & Formation

Pound cakes originated in Europe in the early 1700s. The name comes from the traditional recipe which called for a pound each of butter, sugar, eggs, and flour. As the recipe traveled to America, particularly the Southern states, it evolved. Southerners infused the basic recipe with local ingredients like pecans and brown sugar, turning it into a rich, nutty, and utterly decadent Butter Pecan Pound Cake.

This cake is typically made in a Bundt pan, giving it a beautiful shape and a hearty, celebratory feel. Often served during holidays, birthdays, or Sunday dinners, it’s a symbol of warmth and home.

Ingredients

For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup brown sugar, packed
  • 5 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 ½ cups toasted pecans, chopped

For the Butter Pecan Glaze (optional but heavenly):

  • 4 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 2 tablespoons heavy cream
  • 1/2 cup toasted pecans, roughly chopped
  • 1/2 teaspoon vanilla extract

Instructions

To Prepare the Pecans:

  1. Preheat oven to 350°F (175°C).
  2. Spread pecans on a baking sheet and toast them for 7–8 minutes, until fragrant. Set aside to cool.

For the Cake:

  1. Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
  2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 4-5 minutes).
  3. Add eggs one at a time, beating well after each addition.
  4. Mix in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Add flour mixture to the butter mixture alternately with milk, beginning and ending with flour.
  7. Fold in the toasted chopped pecans.
  8. Pour batter into the prepared Bundt pan and smooth the top.
  9. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

For the Glaze:

  1. In a small saucepan, melt butter over medium heat.
  2. Stir in brown sugar and cream. Bring to a gentle boil.
  3. Cook for 2 minutes, stirring constantly.
  4. Remove from heat and stir in vanilla and pecans.
  5. Drizzle warm glaze over the cooled cake.

Conclusion & A Note for the Lovers of Flavor

Butter Pecan Pound Cake is a love letter in dessert form. Each slice whispers sweet Southern charm, coated in golden glaze and roasted pecans. It’s perfect for celebrations, gifting, or simply spoiling yourself and your loved ones. Bake it with love, serve it with pride, and enjoy the compliments coming your way.

For the Lovers & the Moments You Bake For

Bake this cake not just for the flavors, but for the feelings. Share it with someone special over coffee. Gift it to someone going through a rough week. Or serve it at a celebration dinner, where memories are made and stories are told. Lovers of this cake know—it’s more than just sugar and butter. It’s comfort, heritage, and a sweet piece of your heart.

Would you like this recipe formatted as a printable card or a social post? Or want a cream cheese glaze version too?

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