Indulgence in Every Bite: The Irresistible Butter Pecan Pound Cake

There’s something timeless and comforting about a well-baked pound cake, and when you infuse it with the rich, nutty goodness of butter pecan, you elevate this classic treat to a whole new level. The Butter Pecan Pound Cake is a symphony of flavors, a delightful dance of buttery notes and the crunch of toasted pecans that promises to captivate your taste buds.

Origins of the Pound Cake:

The history of pound cake dates back centuries, earning its name from the traditional recipe that called for a pound each of flour, sugar, butter, and eggs. While modern variations have lightened the load, the essence of a dense, moist cake remains. The Butter Pecan Pound Cake takes this heritage and adds a Southern twist, bringing in the warmth of toasted pecans and the luxuriousness of butter to create a dessert that pays homage to tradition while embracing contemporary tastes.

The Perfect Blend of Ingredients:

To embark on this culinary journey, gather your ingredients—a pound of butter (yes, the decadence begins), sugar, eggs, flour, vanilla extract, and, of course, the star of the show: pecans. Be sure to opt for high-quality ingredients; the richness of the cake is a testament to the quality of what goes into it. Assemble these components, and you’re ready to create a masterpiece that will have your kitchen smelling like a sweet haven.


3 Cups Cake Flour

2 Cups Sugar

1 Cup Packed Brown Sugar

3 Sticks Butter (Room Temperature)

5 Eggs (Room Temperature)

1 C Whole buttermilk (Room Temperature)

1/2 Tsp Baking Powder

1/4 Tsp Salt

1 Tablespoon Vanilla Extract

1 Tablespoon pound cake extract

2 Cups Toasted Pecans

Thick Glaze:

2 cups Powdered Sugar

4 oz Butter

4 oz Cream Cheese

4 tsp half and half

Directions :

Cream butter and sugar together until smooth(about 3-7 minutes)

slowly add eggs 1 at a time

add flavors

add flour and milk

starting with flour and ending with flour

stir in chopped pecans

pour in greased tube pan

Bake 325 Degrees for 1 hour 10 minutes. Check after 45 minutes. Mine was ready at 1 hour .

Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.

The toothpick must come out clean.

Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect.

Pro Tips:

  • Ensure all ingredients are at room temperature for a smoother batter and even baking.
  • Toast the pecans before adding them to intensify their flavor.
  • Don’t overmix the batter; it’s crucial for a tender cake.
  • Use a quality Bundt pan and grease it thoroughly to prevent sticking.
  • Allow the cake to cool before slicing to maintain its structure.

Nutrition Facts:

Note: Nutritional values are approximate and based on standard ingredients.

Serving Size: 1 slice

Calories: 350

Total Fat: 18g

Saturated Fat: 9g

Cholesterol: 80mg

Sodium: 250mg

Total Carbohydrates: 42g

Dietary Fiber: 1g

Sugars: 25g

Protein: 5g


In the realm of decadent desserts, the Butter Pecan Pound Cake stands tall as a timeless favorite. With its rich flavor, moist crumb, and delightful crunch of pecans, it’s a treat that never fails to impress. Armed with these simple steps and pro tips, you’re ready to embark on a baking adventure that will yield a Butter Pecan Pound Cake worthy of any celebration or simply as a sweet indulgence. So, preheat that oven, gather your ingredients, and let the aroma of this classic cake fill your kitchen with joy.

That’s it, all you have to do is Enjoy !

‘Carammelle’ offers you everyday fresh, fun and easy recipes.

You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *