Description
A rich, buttery, and dense pound cake loaded with toasted pecans and a warm, nutty flavor.
Ingredients
Scale
For the Crust:
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 1/2 cups chopped pecans, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in the vanilla and fold in the toasted pecans.
- Pour the batter into the prepared pan. Bake for 1 hour and 20-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.