**Butter Pecan Pound Cake** is a delightful dessert that brings together the rich, buttery flavor of a classic pound cake with the nutty crunch of toasted pecans.
This cake is perfect for any occasion, whether it’s a family gathering, holiday celebration, or a simple afternoon treat.
Below is a detailed guide to help you make this delicious cake, along with tips, variations, and nutritional information.
### **Ingredients:**
– **1 cup** softened unsalted butter
– **1 ½ cups** refined sugar
– **4 large** eggs Mashed potato cake
– **1 teaspoon** vanilla extract
– **1 teaspoon** butter extract
– **2 cups** all-purpose flour
– **1 teaspoon** baking powder
– **¼ teaspoon** salt
– **½ cup** whole milk
– **1 cup** toasted chopped pecans
**For the Glaze:**
– **1 cup** brown sugar
– **¼ cup** heavy cream
– **1 teaspoon** vanilla extract
### **Directions:**
1. **Toast the Pecans:**
– Preheat your oven to 350°F (175°C).
– Spread the pecans on a baking sheet and toast for 5-7 minutes until fragrant. Let them cool.
2. **Beat Sugar with Butter:**
– In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. **Combine Eggs and Extracts:**
– Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
– Mix in the vanilla and butter extracts.
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