OLD SCHOOL BUTTER PECAN POUND CAKE

An Engaging Introduction

There’s something truly magical about a classic dessert that brings back memories with every bite. The Old School Butter Pecan Pound Cake is one such treat. Rich, tender, and delightfully moist, this cake is filled with crunchy chopped pecans and topped with a luscious cream cheese frosting. It’s a dream come true for pecan lovers and a delightful nod to Southern dessert traditions.

Why You’ll Love This Recipe

If you’re a fan of pecan pie or Hummingbird Cake, you’re going to fall head over heels for this butter pecan pound cake. Its buttery texture and nutty flavor make each slice a little piece of heaven. Plus, the cream cheese frosting adds a tangy sweetness that perfectly complements the cake. It’s a crowd-pleaser that will have everyone asking for seconds!

Kitchen Equipment You’ll Need

• Stand mixer or hand mixer
• Mixing bowls
• Tubular cake pan
• Spatula
• Measuring cups and spoons
• Toothpick

Ingredients

• 3 cups of cake flour
• 2 cups of sugar
• 1 cup packed brown sugar
• 3 sticks of butter (room temperature)
• 5 eggs (room temperature)
• 1 cup whole milk (room temperature)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon of vanilla extract
• 1 tablespoon pound extract
• 2 cups of roasted pecans
• 2 cups of powdered sugar
• 4 ounces of butter
• 4 ounces of cream cheese
• 4 teaspoons half and half

Step-by-Step Instructions

1. Cream the butter and sugar together until smooth, which should take about 3-7 minutes.
2. Slowly add in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
3. Mix in the vanilla and pound extracts.
4. Add the flour and milk alternately, beginning and ending with the flour.
5. Gently stir in the chopped pecans.
6. Pour the batter into a greased tube cake pan.
7. Bake at 325°F for 1 hour and 10 minutes. Check the cake after 45 minutes to ensure it doesn’t overbake. Mine was ready in about 1 hour.
8. Insert a toothpick into the center of the cake; if it comes out clean, the cake is done. If not, continue baking and check again in a few minutes.

Tips for Success

• Ensure all your ingredients are at room temperature before you start. This helps the batter mix evenly and results in a smoother cake.
• Be sure to cream the butter and sugar well to incorporate air, which helps the cake rise perfectly.
• Chop the pecans finely to ensure even distribution throughout the cake.

Additional Tips or Variations

For an extra burst of flavor, consider adding a sprinkle of cinnamon or nutmeg to the batter. You can also toast the pecans before adding them for an even richer nutty flavor.

Nutritional Highlights (Per Serving)

While this cake is a decadent treat, it’s worth noting that it is rich in healthy fats from the pecans. Enjoy in moderation as part of a balanced diet.

Frequently Asked Questions (FAQ)

Can I use regular flour instead of cake flour? While cake flour gives a lighter texture, you can substitute with regular flour if needed. For every cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch.

How should I store the cake? Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Conclusion

Old School Butter Pecan Pound Cake is a timeless dessert that never goes out of style. Whether you’re serving it at a family gathering or enjoying a slice with your afternoon tea, it’s sure to delight. Give this recipe a try and let us know how it turns out in the comments below. We can’t wait to hear about your baking adventures!