Directions:
Step 1: Toast the Pecans
Start by toasting the chopped pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently. Once fragrant and lightly browned, remove from heat and let cool.
Step 2: Make the Batter
In a large mixing bowl, cream together the softened butter, shortening, and sugar until light and fluffy—about 4–5 minutes. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Stir in the vanilla extract and fold in the toasted pecans.
Step 3: Bake It Up
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan. Pour the batter in evenly and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Let It Cool
Allow the cake to cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
Step 5: Add the Glaze (Optional)
In a small saucepan, melt the butter, then stir in the brown sugar and milk. Bring to a gentle boil and let simmer for 2–3 minutes. Remove from heat, add the vanilla, and drizzle the warm glaze over the cooled cake.
Tips for Success:
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Don’t rush the creaming process—this adds air and ensures a tender crumb.
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Use room temperature ingredients for best mixing results.
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Make it ahead: This cake actually tastes better the next day as the flavors settle and deepen.
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Pair it with coffee or butter pecan ice cream for the ultimate indulgence.
Final Thoughts
Butter Pecan Pound Cake is a celebration of simple ingredients made extraordinary. It’s a recipe that honors tradition while delighting modern taste buds. Whether you’re baking it for a holiday table or just to fill your kitchen with the smell of something sweet and buttery, this cake will become a fast favorite.
So grab your apron, toast those pecans, and let the aroma of butter and vanilla fill the air. One slice, and you’ll understand why this cake has earned its place in the hall of homemade dessert fame
