Butter Pecan Pound Cake
•1-1/2 C. finely chopped pecans.
•1 Tbsp. plus 2-1/2 C. all-purpose flour.
•2 Tsps. baking powder.
•1/2 Tsp. salt.
•2 Tsps. pure vanilla extract.
•1 C. unsalted butter, room temperature.
•1 C. firmly packed light brown sugar.
•1 C. granulated sugar.
•4 Large eggs,warmed to room temperature.
•3 Large egg yolks,warmed to room temperature.
•2 Tbsps. butter.
•1/4 C. packed brown sugar.
•1/8 Tsp. ground nutmeg.
•1/4 C. heavy whipping cream.
•2/3 C. powdered sugar.
•1/2 Tsp. vanilla.
•2 Tbsps. chopped toasted pecans.
How to Make:
-In a small mixing bowl, combine the chopped pecans with 1 Tbsp. flour. Sprinkle about 2 Tbsps. of the pecans in the bottom of the prepared pan…Set rest of pecans aside.
-In a medium mixing bowl, combine 2-1/2 C. flour, baking powder & salt, sift or whisk together to mix…Set aside.
-In a large bowl of an electric mixer, cream the butter, brown sugar & granulated sugar until light and fluffy.
-To cream, start by placing the butter in the bowl,with an electric mixer on medium speed begin by beating the butter about 1Min until it is smooth and light in color…With the mixer still on medium speed,slowly add the brown sugar and granulated sugar to the butter, either one Tbsp at a time,or in a very slow steady stream, taking from 4-8Mins to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light,or pale yellow color, with a fluffy texture…While adding the sugar,stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
-Add eggs and egg yolks one at a time, beating until thoroughly mixed.
-For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture…Start with the mixer on low speed so the liquid from the egg doesn’t splatter,once the egg is partially mixed increase the speed to medium…Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
-With the mixer on low speed,add vanilla and about one third of the flour mixture, mix just until the flour is almost completely blended…Scrape the bowl down and continue the flour mixture..
-Using a large rubber spatula, gently fold floured pecans into the batter.
BAKE:Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon…Bake 1h:05Mins to 1H:15Mins or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean…Place pan on a wire cooling rack to cool for 10-15Mins then remove cake from the pan and place the cake on the wire cooling rack to finish cooling…
-In 1-quart saucepan, cook butter, brown sugar, 1/8 Tsp nutmeg and whipping cream over medium heat until mixture comes to a boil.Boil 1Min.
-Remove from heat; pour into medium bowl. Cool 20Mins…With whisk, beat in powdered sugar and vanilla until smooth…Immediately pour over cake.
-Sprinkle 2 tablespoons pecans on top…Store loosely covered at room temperature.
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