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Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for about 5-7 minutes, until they are fragrant. Let them cool while you prepare the batter.
Step 2: Make the Pound Cake Batter
- Cream the Butter and Sugar – In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the Eggs and Flavorings – Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and butter extract.
- Mix the Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients – Gradually add the flour mixture to the butter mixture, alternating with the heavy cream (or milk). Start and end with the flour mixture. Mix just until combined—don’t overmix!
- Fold in the Toasted Pecans – Gently fold in the toasted pecans, ensuring they are evenly distributed.
Step 3: Bake the Cake
- Grease and flour a 10-cup Bundt pan or loaf pan. Pour the batter evenly into the pan and smooth the top.
- Bake at 325°F (163°C) for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
Step 4: Make the Butter Pecan Glaze
- In a small saucepan, melt the butter over medium heat.
- Stir in the brown sugar and heavy cream. Cook, stirring constantly, until the mixture starts to thicken (about 3-4 minutes).
- Remove from heat and stir in the vanilla extract and chopped pecans.
- Let the glaze cool slightly before drizzling over the cooled cake.
Serving and Storing Tips
- Serving: This cake is best served slightly warm or at room temperature. Pair it with a cup of coffee or vanilla ice cream for an extra treat!
- Storing: Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Final Thoughts
This Old-School Butter Pecan Pound Cake is a true Southern classic that never goes out of style. Whether you’re making it for a family gathering or simply treating yourself, the buttery, nutty flavor and moist texture will have everyone asking for seconds.
Give this recipe a try, and let me know how it turns out! Happy baking! 🍰✨
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