Description
Pecan Pound Cake is a rich, buttery dessert loaded with toasted pecans for a delightful crunch in every bite. Perfect for the holidays or as a comforting treat, this Southern-style cake is moist, flavorful, and wonderfully nutty.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 1/2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tbsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Begin and end with the dry ingredients.
- Stir in vanilla extract and fold in the toasted pecans.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Notes
- Toast pecans in a dry skillet for 5–7 minutes to bring out their flavor before adding to the batter.
- Wrap the cake well and store at room temperature for up to 3 days or freeze for longer storage.
- This cake pairs well with a simple glaze or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 40g
- Sodium: 220mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: pecan pound cake, southern dessert, toasted pecan cake, holiday pound cake, nutty bundt cake