Butter Pecan Pound Cake is a delightful dessert that combines the rich flavor of butter with the nutty crunch of pecans.
Using high-quality ingredients ensures the best results. This recipe is easy to follow, even for beginners.
Table of Contents
| Preparation Time | Cooking Time | Rest Time | Servings |
|---|---|---|---|
| 20 minutes | 75 minutes | 10 minutes | 12 servings |
Ingredients Needed For Butter Pecan Pound Cake
To make this cake, you’ll need a variety of ingredients that come together to create its unique taste and texture. Here’s a detailed breakdown of the ingredients needed for Butter Pecan Pound Cake.
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 2 cups granulated sugar
- 1 cup light brown sugar, packed
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 1 cup chopped pecans, toasted
For the Glaze (Optional)
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
Step 1: Prepare the Pecans
Preheat your oven to 350°F (175°C). Spread 1 cup of chopped pecans on a baking sheet and toast them in the oven for about 8-10 minutes, or until fragrant. Stir halfway through to ensure even toasting. Once done, set the pecans aside to cool.
Step 2: Prepare the Cake Batter
Cream the Butter and Shortening
In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1/2 cup of butter-flavored shortening using an electric mixer on medium speed. Continue beating until the mixture is light and fluffy, about 3-4 minutes.
Add the Sugars
Gradually add in 2 cups of granulated sugar and 1 cup of packed light brown sugar. Beat the mixture until well combined, scraping down the sides of the bowl as needed.
Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and helps the batter become smooth and creamy.
Mix the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt. This helps evenly distribute the leavening agent and salt throughout the flour.
Alternate Adding Dry Ingredients and Milk
With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with 1 cup of whole milk (starting and ending with the flour). Mix just until combined after each addition, being careful not to overmix.
Add Extracts and Pecans
Stir in 1 teaspoon of vanilla extract, 1 teaspoon of butter extract, and the toasted pecans until evenly distributed throughout the batter.
Step 3: Bake the Cake
Prepare the Pan
Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are well-coated to prevent sticking.
Pour the Batter
Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake
Place the cake in the preheated oven and bake at 325°F (163°C) for 75-85 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the cake should spring back when lightly pressed.
Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Step 4: Prepare the Glaze (Optional)
Melt the Butter
In a small saucepan, melt 1/2 cup of unsalted butter over medium heat.
Add Brown Sugar and Cream
Stir in 1 cup of packed brown sugar and 1/4 cup of heavy cream. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly until the sugar is fully dissolved.
Add Vanilla and Pecans
Remove the glaze from the heat and stir in 1 teaspoon of vanilla extract and 1/2 cup of toasted chopped pecans.
Drizzle the Glaze
Once the cake is completely cooled, drizzle the warm glaze over the top, allowing it to cascade down the sides. Let the glaze set for a few minutes before slicing and serving.
Frosting Options
To elevate its taste, you can choose from various frosting options. Each type of frosting brings out a different aspect of the cake’s flavor. Let’s explore the best frosting options for your Butter Pecan Pound Cake.
Buttercream Frosting
Buttercream frosting is a classic choice for any cake. It is sweet, creamy, and easy to work with. This frosting complements the buttery flavor of the pound cake. You can also add some pecan bits to the frosting for an extra crunch.
To make buttercream frosting, you need:
- 1 cup of unsalted butter, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
- 2-4 tablespoons of milk
Follow these steps:
- Beat the butter until it is creamy and smooth.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add vanilla extract and mix well.
- Slowly add milk until you reach the desired consistency.
Buttercream frosting is versatile. You can color it with food coloring for a festive look. Spread it evenly over your Butter Pecan Pound Cake for a delicious finish.
Cream Cheese Frosting
Cream cheese frosting adds a tangy flavor that contrasts beautifully with the sweet and nutty pound cake. This frosting is rich and creamy, making it a popular choice.
Ingredients needed:
- 8 ounces of cream cheese, softened
- 1/2 cup of unsalted butter, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
Steps to prepare:
- Beat the cream cheese and butter until smooth.
- Gradually add powdered sugar, one cup at a time, beating well after each addition.
- Add vanilla extract and mix until fully combined.
Cream cheese frosting can be piped or spread over the cake. It pairs perfectly with the buttery and nutty flavors of the Butter Pecan Pound Cake.
Glaze Ideas
A simple glaze can add a shiny and sweet finish to your Butter Pecan Pound Cake. Glazes are easy to make and require minimal ingredients.
Here are a few glaze ideas:
- Vanilla Glaze: Mix 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1 teaspoon of vanilla extract.
- Maple Glaze: Combine 1 cup of powdered sugar, 2-3 tablespoons of maple syrup, and 1 tablespoon of milk.
- Pecan Glaze: Mix 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1/4 cup of finely chopped pecans.
Instructions for glazing:
- Mix all ingredients until smooth.
- Drizzle the glaze over the cooled cake using a spoon or a piping bag.
- Let the glaze set for a few minutes before serving.
Glazes are perfect for those who prefer a lighter frosting option. They add sweetness without overpowering the natural flavors of the cake.
Nutritional Information Butter Pecan Pound Cake
Understanding the nutritional information of this delicious dessert can help you enjoy it responsibly. Let’s dive into the details of the calorie content and the nutritional breakdown of Butter Pecan Pound Cake.
Approximate Calorie
The approximate calorie content of Butter Pecan Pound Cake is a crucial aspect to consider. A standard serving size is one slice, which typically weighs around 90 grams. This slice contains about 350 to 400 calories. The calorie count can vary based on the specific ingredients and portion size.
- Butter: Butter is a primary ingredient, contributing significantly to the calorie count. One tablespoon of butter adds around 100 calories.
- Sugar: Sugar is another major contributor. One cup of sugar adds about 770 calories to the cake.
- Pecans: Pecans are rich in healthy fats but are also calorie-dense. One cup of chopped pecans adds approximately 750 calories.
Given these ingredients, a single slice of Butter Pecan Pound Cake packs a calorie punch. If you are mindful of your daily caloric intake, consider enjoying smaller portions or sharing your slice.
Nutritional Breakdown
Understanding the nutritional breakdown of Butter Pecan Pound Cake can help you make informed dietary choices. Below is a table that outlines the key nutritional components per serving:
| Nutrient | Amount per Serving |
|---|---|
| Total Fat | 20g |
| Saturated Fat | 10g |
| Cholesterol | 70mg |
| Sodium | 200mg |
| Total Carbohydrates | 45g |
| Dietary Fiber | 2g |
| Sugars | 30g |
| Protein | 5g |
Butter Pecan Pound Cake is high in fats and sugars. Total fat content stands at 20 grams per serving, with 10 grams of saturated fat. The cholesterol level is around 70 milligrams per slice. Sodium is present at 200 milligrams per serving.
The carbohydrate content is approximately 45 grams, including 30 grams of sugars. Despite the high calorie and fat content, the cake provides some protein, around 5 grams per serving. For those with dietary restrictions, it’s essential to be aware of these numbers.
