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Carmel Pecan Pound Cake

Did you know that today is Pound Cake Day? I had no idea but when my sissy, Loreal told me, my mind got to churning. How can I put a twist on this classic, beloved dessert? Oh how my family loves a good one with the moistest crumb! I then started thinking about how much I love the smell of one of my favorite candles, Cinnabon Caramel Pecanbon. It’s such a wonderful scent and most guests often wonder what I’m baking when I’m burning this candle. Instantly, I thought, how about a Carmel Pecan Pound Cake and voila, this recipe was born. Now my husband’s coworkers are placing their orders for it. What monster have I created here?!?!

Preheat your oven to 325 degrees. Spray a bundt pan with Pam baking spray. I used Nordic Ware’s Heritage bundt pan and I’m in love with it. It nestles the caramel pecan glaze so beautifully! All of the gooey goodness gets down into all of the crevices, which makes for a yummy slice!

Cream 3 sticks of room temperature softened butter in your mixing bowl and begin adding the sugar in a gradual stream until the entire mixture becomes creamy. Then add 6 room temperature eggs one at a time just until the yellow disappears. Make sure you take the chicken out as my great aunt, Auntee always says. She’s referring to the “chalaza”, the white stringy part connected to the yolk. She says that this is the part that makes the chicken and to remove it for every recipe. I always have and I always will. Make sure you listen to your great aunt as well! Oh the wisdom, they bring!

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