Butter Pecan Pound Cake Recipe 🍰
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 portions
Author: Deliciously Seasoned
Ingredients
For the Pecan Pound Cake:
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1½ cups chopped pecans
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1½ cups butter (at room temperature)
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8 ounces cream cheese (at room temperature)
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3 cups packed brown sugar
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6 eggs (at room temperature)
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3¼ cups cake flour
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1½ teaspoons vanilla extract
For the Frosting:
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8 ounces cream cheese
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½ cup butter
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3 cups powdered sugar
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1 teaspoon vanilla extract
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2 cups chopped pecans (optional, for garnish)
Instructions
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Preheat the oven to 325°F. Prepare a 10-inch tube pan by spraying with nonstick cooking spray and lightly dusting with flour.
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For the cake base: Distribute ½ cup of chopped pecans evenly in the bottom of the pan.
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In a large mixing bowl, cream together the butter and cream cheese until smooth. Gradually add the brown sugar, beating until light and fluffy (about 4-5 minutes).
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Incorporate the eggs one at a time, ensuring each is well mixed before adding the next.
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Carefully fold in the cake flour, being cautious not to overmix.
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Blend in the vanilla extract and remaining chopped pecans.
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Spoon the batter into the prepared pan and place on a baking sheet.
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Bake for about 90 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For the Frosting:
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In a medium bowl, mix the cream cheese and butter until smooth.
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Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
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Stir in the vanilla extract and mix until fully incorporated.
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Once the cake is completely cool, apply the frosting evenly across the top and sides.
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Optionally, garnish with chopped pecans around the edges of the cake.
Enjoy this delicious, American classic dessert that’s perfect for the fall season! 🍂🎉
