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Old School Butter Pecan Pound Cake Recipe Unveiled!

Old School Butter Pecan Pound Cake
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A classic recipe for Old School Butter Pecan Pound Cake that is buttery, nutty, and deeply soulful. This vintage pound cake is perfect for any occasion.

Ingredients

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  • 1 cup unsalted butter, softened
  • ½ cup butter-flavored shortening
  • 2½ cups granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1½ cups chopped pecans, toasted

Instructions

  1. Preheat oven to 175°C (350°F). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Set aside to cool.
  2. In a large bowl, cream butter, shortening, and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the creamed butter mixture, alternating with milk. Begin and end with the flour mixture. Stir in vanilla extract and toasted pecans.
  4. Grease and flour a bundt or tube pan. Pour batter evenly into the pan. Bake for 70–80 minutes or until a toothpick inserted comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  5. Dust with powdered sugar or drizzle with a light butter glaze for that classic old-fashioned finish.

Notes

  • Toasting the pecans enhances their flavor and adds crunch.
  • For a twist, mix in a hint of maple or butterscotch syrup into the batter.
  • Store covered at room temperature for up to 4 days or refrigerate for longer freshness.

Nutrition

Find it online: https://www.homeydishes.com/old-school-butter-pecan-pound-cake-recipe/