Twin Butter Pecan Pound Cakes Recipes

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PECAN POUND CAKE



Pecan Pound Cake image

This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 8

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted

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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.

Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

BUTTER PECAN POUND CAKE



Butter Pecan Pound Cake image

My mom purchased this cake from our annual church bazaar! She was generous and gave half of the cake to me! Wow, it was so good! It was moist, dense and delicious!

Provided by Bobtail

Categories     Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box yellow cake mix (Betty Crocker suggested)
1 (16 ounce) can coconut pecan frosting
1 cup water
1/2 cup vegetable oil
4 -5 eggs (4 eggs if yours are really large)
2 teaspoons vanilla extract
1/4 cup powdered sugar
1/4 cup pecans, chopped

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Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease tube pan or spray with Pam.
  • Sprinkle pan with the powdered sugar.
  • Sprinkle chopped pecans over the powdered sugar.
  • Mix 1st 6 ingredients for about 4 minutes.
  • Pour in pan over the sugar and pecans.
  • Bake 60-70 minutes at 350 degrees.
  • Let cool for 10-15 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 482.6, Fat 26.6, SaturatedFat 5.9, Cholesterol 71.3, Sodium 378.3, Carbohydrate 56.5, Fiber 1.6, Sugar 36.6, Protein 4.8

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

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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.

TWIN BUTTER PECAN POUND CAKES



TWIN BUTTER PECAN POUND CAKES image

I created this cake to bake in my 30 cup capacity Bundt Pan, but decided that I could stretch the cake further if I baked it in 2 Bundt pans. This cake was one of the cakes that everyone loved at the Pine Bluff, Arkansas Community Reunion, during the Labor Day weekend. This is a slight variation of one that I have already...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 2h30m

Number Of Ingredients 24

1 lb butter softened + 1/2 cup imperial margarine
2 c light or dark brown sugar, firmly packed
1 1/2 c granulated sugar
1 pkg butter scotch chips (11 ounce pkg)
2 Tbsp all purpose flour
2 box butterscotch instant pudding (3 1/2 oz size)
1 1/2 Tbsp butter pecan extract
1 Tbsp butter flavor extract
1 Tbsp vanilla bean paste or vanilla extract
5 3/4 c white lily all purpose flour( or 5 cups reg. ap flour)
4 1/2 c chopped pecans divided but (toasted)
12 large eggs, room temperature
2 Tbsp baking powder
1 c heavy whipping cream
1 c sour cream, room temperature
CREAM CHEESE BUTTER PECAN FROSTING
2 lb powdered sugar
1/2 lb butter, softened- room temperature
2 c chopped toasted pecans saved from above ingredients
2 tsp butter pecan flavoring
1 1/2 tsp vanilla bean paste or extract
extra pecan halves for garnishing both cakes if desired
2-3 Tbsp milk to reach desired spreading consistency i prefer to use evaporated milk or heavy whipping cream
1 lb cream cheese, softened -room temperature

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Steps:

  • 1. TOASTING THE PECANS REALLY DOES MAKE A DIFFERENCE AND BRINGS OUT THE FLAVORS IN THE CAKE. Toast in preheated 350 degree oven for 10 to 15 minutes. So don't skip this step. The bake time listed is for each cake, if you are fortunate enough to have a large oven that will accommodate both cakes at once, you are my kind of friend. I bake each one individually, because I do not want the sides of the cake to be too close to the walls of the oven & burn. So I place each of the cakes in the center of the oven one at a time.
  • 2. Lower oven temperature to 325 degrees F. after nuts are toasted. Cream butter with margarine, sugar & sour cream until no granules remain in the mixture, about 15 minutes or so.
  • 3. In a medium , bowl add flour baking powder & pudding mix, and stir to blend till blended. Set aside till needed. If you are NOT using the White Lily flour omit the additional 3/4 cup of flour.
  • 4. Break eggs into a separate bowl. add to creamed mixture one at a time beating well after each has been added.
  • 5. Gradually add flour mixture in 3 intervals,
  • 6. Alternate whipping cream & extracts & flavoring with flour mixture until fully blended.
  • 7. At this point you may need to switch to a larger bowl before adding additional ingredients to batter.
  • 8. Add 2 1/2 cups of the toasted pecans to cake batter then stir with a large spoon to blend ingredients.
  • 9. Empty butterscotch chips into a small bowl and coat with the 2 tablespoons of flour, stirring to coat evenly. This step prevents the chips from settling to the bottom of the cake.
  • 10. Prepare cake pans with Bakers joy or grease pan with butter and coat lightly with flour. Then pour batter into pan evenly. I prefer to bake one at a time, so that the cake gets even heat distribution. Place cake in preheated 325 degree F. oven and bake for 1 1/2 hours or UNTIL TOOTHPICK OR SPAGHETTI STRAND INSERTED IN CENTER OF CAKE COMES OUR CLEAN. Add second cake in oven and repeat the baking time.
  • 11. I added a few extra pecan halves on top before baking but the cake rose over the nuts. REMOVE CAKE FROM OVEN AND PREPARE FROSTING: Allow cake to sit in pan at least 10 minutes before removing on to cooling rack or platter. This recipe is for a double recipe.
  • 12. This is what both of the cakes looked like before they were frosted.
  • 13. FROSTING: To make the frosting add the softened butter and cream cheese to a medium size bowl, add the powdered sugar and beat slowly until mixture slowly begins to come together, add the extracts and flavorings and beat well till blended. Then add the remaining 2 cups of toasted pecans and stir with a spoon to blend. Add milk one tablespoon at a time till the desired spreading consistency is reached. Frost and garnish cakes as desired with the additional reserved pecan halves.

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