pecan pound cake recipe

Written ByJenny Smyth Posted on
pecan pound cake recipe
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The Best pecan pound cake recipe

I’ve always been a fan of traditional Southern desserts, and pecan pound cake is one of my all-time favorites. It’s a classic recipe that never fails to impress, and it’s perfect for any occasion – whether you’re hosting a dinner party or just need a delicious treat for your family.

The first time I made this recipe, I was hooked from the start. The aroma of toasted pecans and sweet vanilla wafting from the oven was heavenly, and the result was a moist, flavorful cake that everyone raved about.

Since then, I’ve made it countless times, experimenting with different variations and tweaks to perfect the recipe. And now, I’m excited to share it with you.

This pecan pound cake recipe is a staple in our household, and I’m sure it’ll become one of your family’s favorites too. It’s surprisingly easy to make, requiring only basic ingredients and no fancy techniques.

But don’t let that fool you – the end result is truly impressive. With its rich flavors and beautiful presentation, this cake is sure to be the star of any gathering or special occasion.

Pecan Pound Cake

Pecan Pound Cake

4.9 from 1905 votes

A classic buttery pound cake studded with toasted pecans and finished with a simple vanilla glaze. This dense and moist cake is perfect for dessert or an afternoon treat.

Prep Time20 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
1 1/2 cups chopped pecans, toasted

For the Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat oven to 325°F.
2Grease and flour a 10-inch bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
3In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes.
4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5In a separate bowl, whisk together the flour, baking powder, and salt.
6Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
7Mix on low speed just until combined, being careful not to overmix.
8Fold in the toasted chopped pecans with a rubber spatula until evenly distributed throughout the batter.
9Pour the batter into the prepared bundt pan and spread it evenly.
10Bake for 65 to 70 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
11The top should be golden brown and spring back lightly when touched.
12Allow the cake to cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely, about 1 hour.
13While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
14Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides.
15Let the glaze set for 10 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Whisk
Measuring cups and spoons
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 90mg🧂Sodium: 210mg🌾Total Carbs: 62g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 7g

📝Notes

Toasting the pecans before adding them to the batter enhances their flavor. Toast them in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Let them cool completely before folding into the batter.

Watch Video Of How Pecan Pound Cake Works

This pecan pound cake is perfect for any occasion – whether you’re hosting a dinner party or just need a delicious treat for your family. It’s also incredibly easy to make and stores well for up to 3 days when wrapped tightly in plastic wrap or aluminum foil at room temperature.

When reheating leftovers, simply wrap them in foil and bake at 300°F (150°C) for 10-15 minutes until warm and fragrant. Serve with a scoop of vanilla ice cream or whipped cream if desired.

❓ Frequently Asked Questions About Pecan Pound Cake

Q: What type of nuts are best for this recipe?

Pecan pound cake relies on toasted pecans for its signature flavor and texture. You can use either fresh or dried pecans, but I prefer using freshly toasted ones for the best results.

Q: Can I substitute other types of nuts?

While pecans are the classic choice for this recipe, you can experiment with other nuts like walnuts or hazelnuts if you prefer. However, keep in mind that their flavor profiles will be slightly different.

Q: How do I toast the pecans?

To toast the pecans, simply spread them on a baking sheet and bake at 350°F (175°C) for 10-12 minutes or until fragrant and lightly browned.

Q: Can I make this recipe ahead of time?

This pecan pound cake is best served fresh, but you can prepare the batter ahead of time and store it in an airtight container in the fridge for up to 24 hours.

Q: Why do I need to use unsalted butter?

Using unsalted butter allows you to control the amount of salt in the recipe, ensuring that your cake turns out perfectly balanced in terms of flavor.

Q: Can I reduce the amount of sugar?

Sugar plays a crucial role in balancing out the flavors in this recipe. Reducing it too much may alter the taste and texture of the cake negatively.

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