Butter Pecan Pound Cake

Ingredients:

• 3 cups Cake Flour
• 2 cups Sugar
• 1 cup Packed Brown Sugar
• 3 sticks Butter (Room Temperature)
• 5 Eggs (Room Temperature)
• 1 cup Whole Buttermilk (Room Temperature)
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 tablespoon Vanilla Extract
• 1 tablespoon Pound Cake Extract
• 2 cups Toasted Pecans, chopped
• Thick Glaze:
  • 2 cups Powdered Sugar
  • 4 oz Butter
  • 4 oz Cream Cheese
  • 4 tsp Half and Half

Instructions:

1. Cream butter and sugar together until smooth (about 3-7 minutes).
2. Slowly add eggs one at a time.
3. Add vanilla extract and pound cake extract.
4. In a separate bowl, whisk together cake flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
6. Stir in the chopped toasted pecans.
7. Pour the batter into a greased tube pan.
8. Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes. Check after 45 minutes, and continue baking until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 20 minutes, then transfer to a cake plate.

Thick Glaze:

1. In a mixing bowl, combine powdered sugar, butter, cream cheese, and half and half.
2. Beat until smooth and creamy.
3. Once the cake has cooled, drizzle the glaze over the top.
4. Cover the cake to prevent drying out.

Enjoy this decadent Butter Pecan Pound Cake, a delightful southern tradition that showcases the rich flavor of pecans.