Pecan Pound Cake
Ingredients
Scaled from 20 20 slices (standard pound cake loaf portions)
- 2 cups butter, softened
- 1 cup granulated sugar
- 1 ½ cup brown sugar, packed
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- ¼ teaspoon table salt
- 1 ½ teaspoon baking powder
- 4 cups all-purpose flour sifted, spooned and leveled; divided
- 1 cups buttermilk, room temperature
- 4 cups chopped toasted pecans
Instructions
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Preheat oven to 325°.
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In a small bowl toss pecans with ¼ cup flour
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Beat butter on medium speed with a stand or hand mixer.
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Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes).
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Add eggs in 1 at a time, beating until just blended.
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Stir in vanilla.
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In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour.
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Add this flour mixture to the butter mixture, alternating with buttermilk.
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Beging and ending with flour mixture until just combined.
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Do not over mix.
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Gently stir pecans into the batter.
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Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan.
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Pour batter into the pan and smooth the top with spatula.
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Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean.
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Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking.
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Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.
Nutrition
Per serving
| Calories | 509 |
|---|---|
| Fat | 34 |
| Saturated fat | 12 |
| Trans fat | 1 |
| Unsaturated fat | 21 |
| Cholesterol | 98 |
| Sodium | 115 |
| Carbohydrates | 46 |
| Fiber | 3 |
| Sugar | 25 |
| Protein | 6 |