Pecan Brown Sugar Pound Cake
A rich buttery, brown sugar pecan pound cake, with a mosit cake center and a sugary, toasted pecan crust.
Servings: 12 servings
Calories: 749kcal
Equipment
- 1 tube pan 12 cup
- 1 stand mixer or
- 1 whisk
- 1 spatula
Ingredients
- 1 cup softened butter (2 sticks)
- ½ cup shortening
- 2 cups brown sugar light brown sugar, packed
- 1 cup granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk
- 2 tsps vanilla
- 3 cups pecans chopped and toasted
Instructions
- Beat butter and shortening with an electric mixer until creamy & fluffy.
- Mix both sugars together and gradually add to the buttery mixture beating until creamy.
- Add eggs one at a time, mixing well until the yolk disappears.
- Sift together flour, baking powder and salt.
- Mix the dry ingredients into the butter and sugar mixture, alternating with milk and ending with flour. Beat batter at medium speed until well blended.
- Stir in the vanilla and toasted pecans. Mix well.
- Prepare the 12 cup tube pan by buttering and sugaring the pan.
- Pour the cake batter into the prepared pan. This pound cake gets its start in a cold oven. Place the cake into a cold oven and set the oven temperature to 300 degrees Fahrenheit,
- Bake the cake for 1 hour and 40–50 minutes. Test the cake with a cake tester or a wooden toothpick by inserting into the center of the cake. If the cake tester or toothpick comes out clean, then the cake is done.
- Cool the cake in the cake pan on a cooling rack for 10–15 minutes. Next, invert the cake onto a cooling rack and allow it to cool completely before serving or storing.
Notes
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Nutrition
Calories: 749kcal | Carbohydrates: 81g | Protein: 9g | Fat: 45g | Cholesterol: 135mg | Sodium: 321mg | Fiber: 3g | Sugar: 54g