Southern Pecan Pound Cake Recipes

SOUTHERN PECAN POUND CAKE

Steps:

• Preheat oven to 325°F. Spray a 12-cup Angel Food Cake pan with non-stick cooking spray.
• In a small bowl, mix 1 cup of pecans with 1 tablespoon of flour. Toss to coat. Set aside.
• Whisk together the remaining 2 ¼ cups flour with the baking powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 ⅓ cups sugar on medium speed until light and fluffy. Reduce speed to medium-low and the eggs one at a time, scraping the bowl in between each addition. Add the vanilla and mix to combine.
• Reduce the speed to low and add the flour mixture in three additions, scraping down the bowl, as necessary. Add the sour cream and mix until combined.
• Fold in the flour-coated pecans by hand until incorporated. Transfer batter the prepared pan and smooth the top. Sprinkle the batter with the remaining ¼ cup pecans and the remaining 1 tablespoon sugar.
• Bake for 60-70 minutes, until a toothpick inserted in the center, comes out clean. Allow to cool in the pan on a cooling rack for 1 hour.
• Run a thin knife along the edge of the pan to loosen the cake. Invert over the cooling rack and tap to release. Finally, invert the cake onto a serving dish, such that the pecan and sugar-sprinkled side is up.

PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

PECAN SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

SOUTHERN PECAN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

MARBLED PECAN POUND CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour a 10 inch tube pan.
• Beat butter and 1/2 cup shortening together until creamy.
• Gradually add sugar; beat at medium speed for 5-7 minutes.
• Add eggs one at a time, and beat just until the yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk; mixing at low speed just until blended after each addition.
• Stir in vanilla.
• Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts.
• Remove 2 cups batter and add chocolate mixture, stirring until blended. Pour 1/3 of remaining plain batter into the tube pan; top with 1/2 of the chocolate batter.
• Repeat layers, ending with a plain batter layer.
• Gently swirl with a knife to marble the batter, and sprinkle with pecans.
• Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
• Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.