December 10th, 2018
Now's the time to start prepping your ideas and list for all of those holiday gatherings! Gather all the pecans and get ready to spice up your regular pound cake with the addition of some fresh pecans.
1 1/2 cups butter, room temperature
2 cups firmly packed light brown sugar
1/2 cup white sugar
5 large eggs, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups finely chopped pecan
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Servings: 12 to 16
Heat the oven to 325 F and grease and flour a 14.5-cup Bundt pan. Using a mixer, cream the butter and sugars until light and fluffy — about 5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir the flour and salt together. Carefully add the dry ingredients a little at a time, mixing well after each addition. Add the vanilla and pecans, and stir to combine.
Pour the batter into the prepared pan and spread evenly. Bake for 1 hour to 1 hour and 10 minutes — or until golden brown and just pulling away from the edges of the pan. A toothpick inserted in the middle should come out clean. Allow to cool for about 15 minutes in the pan before inverting on a serving platter.
*Stacey’s Recipe Notes: I find pound cakes need to “age” for best flavor and texture. Resting overnight is ideal.