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Butter Pecan Pound Cake

A delightful pound cake with rich butter flavors and crunchy toasted pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Control the salt level by using unsalted.
  • 1/2 cup butter-flavored shortening Adds richness and stability for a perfect texture.
  • 2 cups granulated sugar
  • 1 cup light brown sugar, packed
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream or buttermilk Choose whichever you have on hand for a moist finish.
  • 1 1/2 cups toasted pecans, chopped They add that beloved nutty crunch!
Glaze Ingredients
  • 4 tablespoons butter (for glaze)
  • 1/2 cup brown sugar (for glaze)
  • 2 tablespoons milk or heavy cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • 1/2 cup powdered sugar, sifted (for glaze)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and let them toast for about 5 to 7 minutes.
  2. Cool the pecans to keep the crunch intact.
Making the Batter
  1. In a large mixing bowl, beat the softened butter, butter-flavored shortening, granulated sugar, and brown sugar together until light and fluffy—about 3 to 5 minutes.
  2. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your creamy butter blend, alternating with the sour cream or buttermilk.
  4. Start and finish with the flour mixture. Mix just until combined.
  5. Gently fold in the toasted pecans using a spatula.
Baking the Cake
  1. Pour the batter into a greased and floured 10-inch bundt pan. Smooth the top and bake in the preheated oven at 325°F (160°C) for 70 to 80 minutes.
  2. To check if it's done, insert a toothpick in the center; it should come out clean.
Glazing the Cake
  1. Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack.
  2. In a small saucepan, melt the butter over medium heat, then add brown sugar and milk. Stir until smooth and bring to a gentle boil for about 1 to 2 minutes.
  3. Stir in the vanilla extract and sifted powdered sugar until silky. Drizzle the warm glaze over the cooled cake.
  4. If desired, sprinkle some extra toasted pecans on top.

Notes

Make pecans ahead of time and store them in a sealed bag for up to a week. If the cake domes too much, tap the pan on the counter before baking. Add a hint of maple syrup to the glaze for a tasty twist.