Butter Pecan Pound Cake

Butter Pecan Pound Cake is a rich and indulgent dessert that combines the nutty flavor of pecans with the buttery goodness of pound cake. Here’s a basic recipe for you to try:

Ingredients:

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Additional pecan halves for decoration (optional)

For the Butter Pecan Glaze:

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract

Instructions:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and chopped toasted pecans.
Pour the batter into the prepared bundt pan and smooth the top.
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the Butter Pecan Glaze. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring the mixture to a boil, stirring constantly. Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
Once the cake is done, allow it to cool in the pan for about 10 minutes. Then, invert it onto a wire rack.
While the cake is still warm, pour the Butter Pecan Glaze over the top, allowing it to drizzle down the sides.
Optionally, decorate the top with pecan halves for a finishing touch.
Allow the cake to cool completely before slicing and serving.