Love pecan pie? Us, too. This recipe is the best of both worlds — mama’s old fashioned pound cake with a pecan pie flair. You can’t go wrong serving this to your Texas guests; after all, pecans are the state nut. Check out San Saba for some of the best pecans around. This cake is rich and indulgent, so a small slice is plenty! (With a dip of Blue Bell, of course.)
4 stick butter
4 cups sugar
4 cups flour (cake or all purpose)
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