Southern Butter Pecan Pound Cake Recipes

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PECAN POUND CAKE RECIPE



Pecan Pound Cake Recipe image

This classic southern Pecan Pound Cake Recipe is a moist and tender pound cake packed with butter pecan flavor! It's a perfect blend of traditional pound cake filled with crunchy toasted pecans in every bite!

Provided by Nikki Lee - Soulfully Made

Categories     Cakes

Time 2h

Number Of Ingredients 10

2 cups butter (softened)
1 cup granulated sugar
1 ½ cup brown sugar, packed
6 large eggs (room temperature)
1 tablespoon vanilla extract
¼ teaspoon table salt
1 ½ teaspoon baking powder
4 cups all-purpose flour sifted (spooned and leveled; divided)
1 cups buttermilk (room temperature)
4 cups chopped toasted pecans

Steps:

  • Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour
  • Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended. Stir in vanilla.
  • In a medium bowl stir together baking powder, salt, and 3 ¾ cups flour. Add this flour mixture to the butter mixture, alternating with buttermilk. Beging and ending with flour mixture until just combined. Do not over mix. Gently stir pecans into the batter.
  • Spray a 10-inch tube or 10 to 12 cup bundt pan with baking spray or butter and flour pan. Pour batter into the pan and smooth the top with spatula.
  • Bake for 70 to 90 minutes or until a wooden pick comes out mostly clean. Check at about 45 minutes and if the cake is browning too quickly add foil over the top and finish baking. Cool in pan for 15 minutes and then turn onto a cooling rack to finish cooling.

Nutrition Facts : ServingSize 1 slice, Calories 634 kcal, Carbohydrate 54 g, Protein 6 g, Fat 38 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 63 mg, Sodium 261 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 24 g

BUTTERMILK PECAN POUND CAKE



Buttermilk Pecan Pound Cake image

We always make this around Thanksgiving and Christmas. When we make it, instead of a tube pan, we use a bundt cake pan

Provided by RecipeNut

Categories     Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 9

1 cup butter (or margarine)
3 cups sugar
4 eggs
1 cup buttermilk
1/4 teaspoon baking soda
3 cups flour
1 teaspoon lemon flavoring
1 teaspoon vanilla
1 cup pecans, chopped

Steps:

  • Cream together sugar and butter- add eggs and beat well.
  • Alternately add milk, soda and flour to above mixture- adding flour last.
  • Add in Flavorings, and mix well.
  • Grease tube pan.
  • DO NOT FLOUR.
  • Spread chopped nuts evenly on bottom of pan and pour batter over nuts.
  • (nuts maybe omitted).
  • Bake at 310 to 325 degrees for 1 1/2 hours.
  • Let cool slightly before removing from pan.

Nutrition Facts : Calories 404, Fat 18, SaturatedFat 8.2, Cholesterol 77.6, Sodium 155.7, Carbohydrate 57.2, Fiber 1.3, Sugar 38.6, Protein 5.2

BUTTER PECAN POUND CAKE



Butter Pecan Pound Cake image

This is a decadent pound cake recipe with a wonderful pecan flavor thanks to the ground toasted pecans mixed in the batter. What makes this pound cake extra good is poking holes in the warm cake and pouring a rich butter glaze on top. The smell of the glaze alone is amazing. Make sure to pour the glaze slowly so it gets down into...

Provided by Debbie Bankston

Categories     Cakes

Time 1h40m

Number Of Ingredients 16

3 stick butter, room temperature
2 1/4 c sugar
3/4 c brown sugar, firmly packed
5 large eggs, room temperature
3 c flour, plain, all-purpose
1 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
1 Tbsp pure vanilla extract
1 c buttermilk, room temperature
2 c pecan halves, lightly toasted
GLAZE
1 stick butter, room temperature
3/4 c sugar
2 Tbsp water
1 Tbsp pure vanilla extract

Steps:

  • 1. Preheat oven to 325. Generously grease (I use Crisco) and flour and an angel food cake or similar type pan (this will rise and fill the pan nicely). Set aside.
  • 2. In a non-stick skillet, using 2 tablespoons of butter, lightly toast the pecan halves, stirring constantly until they begin to release their aroma. Or if oven toasting works for you, as long as they are toasted, allow to cool a few minutes.
  • 3. Measure flour, salt, baking powder and baking soda into a bowl; whisk to blend. Set aside.
  • 4. Measure sugar and firmly packed brown sugar into a bowl. Mix well to incorporate both sugars. Set aside.
  • 5. Crack eggs into one bowl, set aside. Measure buttermilk; set aside. Measure vanilla extract; set aside.
  • 6. Grind the toasted pecans to a fine grind; set aside.
  • 7. I use a stand mixer, but if you don't have one, use a large mixing bowl and hand mixer. Put butter, sugar, and eggs into mixer bowl. Mix about 10 seconds just to break eggs and begin to stir the butter and sugar, it will not look mixed.
  • 8. Now add the flour mixture and begin mixing on low.
  • 9. Slowly add the buttermilk, beat about 30 seconds.
  • 10. Add vanilla, mix for 3 minutes on medium speed.
  • 11. Reduce to low speed and add the nuts. Mix about 30 seconds, then remove from stand and clean beater. Mix by hand to fully incorporate the nuts into the batter, about 1 minute using a folding method of stirring.
  • 12. Gently pour the batter evenly into the prepared pan. Set onto the oven rack and allow to bake for 65 to 75 minutes. At approx. 65 minutes, check the first time using a cake tester or toothpick. Cake is done when tester comes out clean. Top of cake should have a nice golden brown appearance.
  • 13. When done, remove cake from oven and place on a cooling rack. DO NOT REMOVE FROM PAN. Make the glaze. Add to a small pot, the glaze ingredients except the vanilla. On medium low temperature, heat to melt sugar but DO NOT allow it to boil. Stir in vanilla.
  • 14. Using a wooden skewer or similar object, poke holes all over cake.
  • 15. Mix the glaze well and gently pour over entire cake allowing it to absorb into the cake top.
  • 16. Let cool in pan, turn out onto a plate. If desired, flip again so cake top is up. It's prettier this way.

SOUTHERN PRALINE PECAN CAKE



Southern Praline Pecan Cake image

This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.

Provided by Debbie Halford

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Yield 16

Number Of Ingredients 6

1 (18.25 ounce) package butter pecan cake mix
1 (16 ounce) container coconut pecan frosting
4 eggs
¾ cup vegetable oil
1 cup water
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
  • Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
  • Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
  • Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g

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