Description
A Southern classic you’ll fall in love with — this Old-School Butter Pecan Pound Cake is rich, moist, and loaded with buttery toasted pecans. Perfectly golden on the outside and melt-in-your-mouth tender on the inside, it’s the kind of cake that brings back memories of grandma’s kitchen!
Ingredients:
For the Cake:
1 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
1 cup brown sugar, packed
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
For the Butter Pecan Glaze:
1/4 cup unsalted butter
1/2 cup brown sugar, packed
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/2 cup toasted chopped pecans (for topping)
Instructions:
Toast the Pecans (5 minutes):
In a skillet over medium heat, toast pecans until fragrant and lightly browned, stirring frequently. Remove from heat and set aside to cool.
Preheat & Prepare (5 minutes):
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan, making sure all crevices are well-coated.
Cream Butter & Sugars (5 minutes):
In a large mixing bowl, beat together butter, shortening, granulated sugar, and brown sugar until light and fluffy.
Add Eggs (3 minutes):
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine Dry Ingredients (3 minutes):
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry mixture to the creamed butter mixture, alternating with milk. Begin and end with the flour mixture.
Add Flavor & Pecans (2 minutes):
Stir in vanilla extract and fold in the toasted pecans until evenly distributed.
Bake (1 hour 15 minutes):
Pour batter into the prepared bundt pan. Bake for 70–75 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Prepare the Glaze (5 minutes):
In a small saucepan, melt butter, then whisk in brown sugar and heavy cream. Bring to a gentle simmer for 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla.
Glaze & Serve (5 minutes):
Pour warm glaze over the cooled cake, then sprinkle with toasted pecans for an irresistible finish. Slice, serve, and enjoy pure Southern comfort!
Prep Time: 20 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 480 kcal | Servings: 12 slices
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Step-by-Step Guide
Follow these detailed instructions for success. First, toasting the pecans is non-negotiable for maximum flavor; watch them closely to prevent burning. When creaming the butter, shortening, and sugars, beat for a full 5 minutes until the mixture is pale and fluffy—this incorporates air for the cake’s texture. When adding eggs, ensure each is fully emulsified to avoid a curdled batter. The alternating dry and wet ingredients should be done on low speed to prevent over-mixing, which leads to toughness. Finally, the cake is done when the top is deeply golden and a skewer inserted near the center comes out with just a few moist crumbs.
Serving Suggestions
This rich cake is delightful on its own but can be elevated. Serve slightly warm slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch treat, pair with a cup of strong coffee or chicory coffee. It also makes a stunning dessert plated with a drizzle of caramel sauce and a few extra toasted pecans for garnish.
How-to Summary
Toast pecans, then cream butter, shortening, and sugars until light. Incorporate eggs one by one. Alternately add mixed dry ingredients and milk, starting and ending with flour. Fold in vanilla and pecans. Bake in a prepared Bundt pan at 325°F for 70-75 minutes. Cool, then glaze with a simple butter, brown sugar, and cream simmered mixture, topping with more pecans.
Frequently Asked Questions
Can I use only butter and omit the shortening? Yes, but the texture will change. Shortening helps create a tender crumb and higher rise. Substitute with an equal amount of additional softened butter.
My glaze is too thick. How can I fix it? Add heavy cream, one teaspoon at a time, while the glaze is still warm until it reaches a pourable consistency.
Can I make this cake ahead of time? Absolutely. Bake and cool the cake completely, wrap it tightly in plastic wrap, and store at room temperature for up to 2 days. Add the glaze just before serving.
Why did my cake stick to the Bundt pan? Ensure every crevice is thoroughly greased and floured. For extra insurance, use a non-stick baking spray that includes flour.
Can I use a different type of nut? Walnuts are a good substitute, but the distinct buttery flavor of pecans is key to this classic recipe.
Common Mistakes to Avoid
- Using cold ingredients: Ensure butter, eggs, and milk are at room temperature for proper emulsification.
- Over-mixing the batter after adding flour, which develops gluten and makes the cake tough.
- Opening the oven door frequently during baking, which can cause the cake to fall.
- Not letting the cake cool in the pan for the full 10 minutes before inverting; too soon and it breaks, too long and it sticks.
- Pouring the glaze onto a hot cake, causing it to melt and absorb unevenly instead of creating a beautiful coating.
Conclusion
This Old-School Butter Pecan Pound Cake is more than a dessert; it’s a slice of Southern tradition. With its rich, buttery flavor and tender crumb studded with toasted pecans, it’s guaranteed to be a crowd-pleaser. By following the detailed steps and avoiding common pitfalls, you’ll create a masterpiece that truly tastes like homemade goodness and cherished memories. Enjoy every delicious bite!