Butter Pecan Pound Cake
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 ½ cups chopped toasted pecans
Directions:
1. Preheat oven to 325°F (165°C) and grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
6. Fold in the toasted pecans.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 1 hour 25 minutes | Total Time: 1 hour 45 minutes
Kcal: 450 kcal | Servings: 12 servings