BUTTER PECAN POUND CAKE
— 3 Cups Cake Flour
— 2 Cups Sugar
— 1 Cup Packed Brown Sugar
— 3 Sticks Butter (Room Temperature)
— 5 Eggs (Room Temperature)
— 1 C Whole buttermilk (Room Temperature)
— 1/2 Tsp Baking Powder
— 1/4 Tsp Salt
— 1 Tablespoon Vanilla Extract
— 1 Tablespoon pound cake extract
— 2 Cups Toasted Pecans
— 2 cups Powdered Sugar
— 4 oz Butter
— 4 oz Cream Cheese
— 4 tsp half and half
Cream butter and sugar together until smooth(about 3-7 minutes).
Slowly add eggs 1 at a time.
Add flour and milk (alternating).
Starting with flour and ending with flour.
Stir in chopped pecans.
Pour in greased tube pan.
Bake 325 Degrees for 1 hour 10 minutes. Check after 45 minutes. Mine was ready at 1 hour.
Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it, leave your cake in for the complete baking time.
The toothpick must come out clean.
Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover, so the cake won’t dry out. A tight-fit cake pan would be perfect.