OLD SCHOOL BUTTER PECAN POUND CAKE
This buttery pecan cake is rich, tender, moist and filled with chopped pecans. It is topped with a delicious cream cheese frosting that pairs perfectly with the easy cake. It’s a pecan lover’s dream.
Pecan desserts are a Southern tradition. From adding them to layered desserts to making them the stars of the show in cakes and pies, pecans are a classic addition to many different desserts. Over the years, pecans have been put into all kinds of recipes.
Of course, Hummingbird Cake is a classic dessert with pecans in it, as we like to call it “Pink Stuff” here. It’s a kind of pudding and whipped cream. Also, you better believe I’ve made my fair share of pecan pie. There is one pecan dessert that I love to make more than anything else, this delicious pecan cake.
Ingredients :
- 3 cups of cake flour
- 2 cups of sugar
- 1 cup packed brown sugar
- 3 sticks of butter (room temperature)
- 5 eggs (room temperature)
- 1 c whole milk (at room temperature)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon of vanilla extract
- 1 tablespoon pound extract
- 2 cups of roasted American nuts
Thick Glaze
- 2 cups of powdered sugar
- 4 ounces of butter
- 4 ounces of cream cheese
- 4 teaspoons half and half
