Description
A rich, buttery pound cake loaded with toasted pecans and a classic dense, moist texture.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 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 cup 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 butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and toasted pecans.
- Pour batter into prepared pan. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.