Why You’ll Love This Recipe
This butter pecan pound cake offers the perfect balance of simplicity and sophistication. The toasted pecans add incredible flavor and texture while the caramel glaze provides an elegant finishing touch. The cake stays moist for days, making it perfect for meal prep or entertaining. It requires no special techniques, uses common ingredients, and delivers consistently impressive results. The combination of buttery cake, crunchy nuts, and smooth caramel creates a truly irresistible dessert that appeals to all ages.
Kitchen Equipment You’ll Need
You’ll need a 10-cup bundt pan or tube pan, electric mixer (stand or hand mixer), large mixing bowls, measuring cups and spoons, rubber spatula, wire cooling rack, small saucepan for the caramel glaze, whisk, and a large baking sheet to toast the pecans. Having a kitchen scale for more precise measurements is helpful but not essential.
Tips for Success
Toast the pecans until fragrant and golden brown for maximum flavor. Ensure all ingredients are at room temperature before mixing for the smoothest batter. Don’t overmix the batter once flour is added to avoid a tough cake. Properly grease and flour your pan to ensure easy removal. Test for doneness with a toothpick inserted in the center. Allow the cake to cool completely before glazing. Make the caramel glaze just before serving for the best consistency and appearance.
Ingredients
For the cake: 1 cup butter softened, 1/2 cup vegetable shortening, 3 cups granulated sugar, 5 large eggs at room temperature, 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup whole milk at room temperature, 1 teaspoon vanilla extract, 1/2 teaspoon butter flavoring, 1 1/2 cups pecans chopped and toasted.
For the caramel glaze: 1/2 cup butter, 1 cup packed brown sugar, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1/8 teaspoon salt, 1 to 2 cups powdered sugar.
Directions
Preheat your oven to 325°F and thoroughly grease and flour a 10-cup bundt pan. Toast the chopped pecans on a baking sheet for 8 to 10 minutes until fragrant and golden brown, then set aside to cool.
In a large bowl, cream the softened butter and shortening together until light and fluffy, about 4 minutes. Gradually add the granulated sugar, beating well after each addition. Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt. In a measuring cup, combine milk, vanilla extract, and butter flavoring. Alternately add the flour mixture and milk mixture to the creamed mixture, beginning and ending with flour mixture. Beat just until combined after each addition.
Fold in the toasted pecans with a rubber spatula. Pour batter into the prepared pan and smooth the top. Bake for 75 to 85 minutes or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
For the caramel glaze, melt butter in a small saucepan over medium heat. Add brown sugar and cook, stirring constantly, for 2 minutes. Gradually add heavy cream, vanilla, and salt. Remove from heat and gradually whisk in powdered sugar until you reach your desired consistency. Drizzle over the cooled cake immediately.
Additional Tips or Variations
For extra richness, substitute buttermilk for regular milk and add an extra tablespoon of butter. Try different nuts like walnuts or a combination of pecans and walnuts. Add a teaspoon of cinnamon to the flour mixture for warm spice notes. For a bourbon variation, replace the butter flavoring with bourbon. The caramel glaze can be made thicker for piping or thinner for a lighter coating by adjusting the powdered sugar. Serve slices with vanilla ice cream and extra caramel sauce for an indulgent dessert. Leftover cake makes excellent French toast when sliced thick and soaked in custard.
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