4. **Mix Dry Ingredients:**
– In a separate bowl, whisk together the flour, baking powder, and salt.
5. **Alternate Dry Ingredients with Milk:**
– Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. **Add Pecans:**
– Gently fold the toasted chopped pecans into the batter.
7. **Bake the Cake:** Mashed potato cake
– Pour the batter into a greased and floured 9×5-inch loaf pan.
– Bake at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. **Make the Pecan Glaze:**
– While the cake is baking, combine the brown sugar, heavy cream, and vanilla extract in a small saucepan.
– Stir constantly over medium heat until the sugar dissolves and the mixture is well blended.
9. **Glaze the Cake:**
– Once the cake has cooled slightly, pour the warm glaze over the top. Let it set before serving.
Mashed potato cake
### **Serving and Storage Tips:**
– **Serving:** Serve the cake warm or at room temperature. It pairs wonderfully with vanilla ice cream or whipped cream.
– **Storage:** Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze for up to 3 months.
### **Tips for Success:**
– Ensure the butter is at room temperature for easy blending.
– Toast the pecans to enhance their flavor.
– Avoid over-mixing the batter to maintain the cake’s tenderness.
– Let the cake cool slightly before glazing to ensure the glaze sets properly.
### **Health Benefits:**
While Butter Pecan Pound Cake is an indulgent treat, it contains pecans, which are rich in healthy fats, protein, and fiber. Pecans also provide essential nutrients like vitamin E, magnesium, and zinc.
Mashed potato cake
### **Nutritional Information (per slice, 1/12 of the cake):**
– **Calories:** 350
– **Total Fat:** 20g
– **Saturated Fat:** 10g
– **Cholesterol:** 90mg
– **Sodium:** 150mg
– **Total Carbohydrates:** 40g
– **Dietary Fiber:** 1g
– **Sugars:** 25g
– **Protein:** 4g
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