There’s something undeniably cozy about a classic Pecan Pound Cake rich, buttery, and filled with the warm nuttiness of toasted pecans. This Southern favorite delivers everything you love in a traditional pound cake but with the added texture and flavor of sweet, crunchy pecans in every bite. Whether you’re serving it for Sunday dessert, holiday gatherings, or simply with a warm cup of coffee, this cake never fails to impress.

Why You’ll Love It

• Incredible texture – moist, dense crumb with toasty pecan crunch
• Easy to make – simple ingredients, big flavor
• Great for any occasion – brunch, birthdays, holidays, or just because
• No frosting needed – the flavor stands strong on its own, but you can dress it up too

Ingredients

• 1 cup unsalted butter (2 sticks), room temperature
• 1/2 cup vegetable shortening (or substitute with more butter)
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk (or buttermilk for a tangier flavor)
• 2 teaspoons vanilla extract
• 1 1/2 cups chopped pecans (lightly toasted, optional)

Instructions

Step 1: Preheat and Prepare

1. Preheat oven to 325°F (165°C).
2. Grease and flour a bundt pan or tube pan very well to prevent sticking.

Step 2: Make the Batter

1. In a large bowl, cream together the butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
2. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour.
5. Stir in the vanilla extract and fold in the chopped pecans.

Step 3: Bake

1. Pour batter into the prepared pan and smooth the top.
2. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack or serving plate.

Step 4: Cool and Serve

Allow the cake to cool completely before slicing. Serve as is or with optional glaze or powdered sugar.

Notes

• To toast pecans: Bake at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant. Let cool before adding to the batter.
• Storage: Keeps well at room temperature in an airtight container for 3–4 days.
• Freezing: Wrap in plastic and foil, then freeze for up to 2 months.
• For added sweetness: Drizzle with a simple vanilla glaze or dust with powdered sugar.

Tips for Success

• Use room temperature ingredients for the best texture and rise.
• Don’t overmix once flour is added just combine until smooth.
• Grease the pan thoroughly to avoid sticking, especially in bundt pans.
• Let the cake cool before slicing to keep it from crumbling.
• Use fresh pecans for the best flavor and crunch.

Serving Suggestions

• With whipped cream or a scoop of butter pecan or vanilla ice cream
• Drizzled with caramel glaze for a special occasion
• Alongside coffee or sweet tea for a perfect Southern treat
• With a cream cheese glaze if you love a richer finish

FAQs

1. Can I use all butter instead of shortening?
Yes—substitute the 1/2 cup shortening with another 1/2 cup of butter. It’ll still be rich and flavorful.

2. Do I have to toast the pecans?
It’s optional, but toasting enhances their flavor and adds extra crunch.

3. Can I use buttermilk?
Absolutely! Buttermilk adds a slight tang and richness that pairs beautifully with the pecans.

4. Can I add spices?
Yes! A pinch of cinnamon or nutmeg works beautifully in this cake.

5. What if I don’t have a bundt pan?
You can use two standard loaf pans, but reduce the baking time to around 50–60 minutes.

6. Can I make this gluten-free?
Yes use a 1:1 gluten-free baking flour blend, but results may vary slightly.

7. Is a glaze necessary?
Not at all. The cake is delicious on its own, but a glaze can make it even more indulgent.

8. Can I mix in chocolate chips?
Yes! Add 1/2 cup of mini chocolate chips for a fun twist.

9. Can I use brown sugar instead of white?
You can substitute part of the white sugar with light brown sugar for a deeper, caramel flavor.

10. How do I keep it moist?
Don’t overbake, and store it tightly wrapped once fully cooled.

Conclusion

This Pecan Pound Cake brings comfort, flavor, and a touch of Southern charm to any table. With its buttery base and crunchy nutty goodness, it’s the kind of dessert that disappears fast so you might want to make two. Whether for family gatherings, church potlucks, or weekday cravings, this timeless cake is one you’ll reach for again and again.

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