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:
- Cream butter and sugar together until smooth (about 3-7 minutes).
- Slowly add eggs one at a time.
- Add vanilla extract and pound cake extract.
- In a separate bowl, whisk together cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
- Stir in the chopped toasted pecans.
- Pour the batter into a greased tube pan.
- 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.
- Let the cake cool in the pan on a wire rack for 20 minutes, then transfer to a cake plate.
Thick Glaze:
- In a mixing bowl, combine powdered sugar, butter, cream cheese, and half and half.
- Beat until smooth and creamy.
- Once the cake has cooled, drizzle the glaze over the top.
- 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.