Here’s a rich and decadent Butter Pecan Pound Cake recipe — full of nutty, buttery flavor with a tender crumb and a slight crunch from toasted pecans. Perfect for holidays, potlucks, or a cozy dessert any time of year.
🧈 Butter Pecan Pound Cake
🛒 Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup butter-flavored shortening (or sub with more butter)
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 tbsp vanilla extract
- 1½ cups chopped pecans, toasted
For the Glaze (optional):
- 2 tbsp butter
- ¼ cup heavy cream or milk
- ½ cup brown sugar
- ½ tsp vanilla extract
- Pinch of salt
👨🍳 Instructions
1. Toast the Pecans
- Preheat oven to 350°F (175°C).
- Spread pecans on a baking sheet and toast for 5–7 minutes, stirring once, until fragrant.
- Let cool.
2. Make the Cake Batter
- Lower oven temperature to 325°F (160°C).
- Grease and flour a bundt pan or tube panthoroughly.
- In a large bowl, cream together butter, shortening, and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternating with milk, beginning and ending with the flour.
- Stir in vanilla and toasted pecans.
3. Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
- Let cool in pan for 15–20 minutes, then invert onto a wire rack to cool completely.
4. Make the Glaze (Optional)
- In a small saucepan, melt butter over medium heat.
- Stir in brown sugar, cream, and salt. Bring to a simmer for 2–3 minutes, stirring constantly.
- Remove from heat and stir in vanilla.
- Drizzle warm glaze over cooled cake.
📝 Serving Tips
- Serve plain, glazed, or with a scoop of butter pecan ice cream.
- Keeps well for up to 5 days at room temp (covered), or freeze slices for up to 2 months.