This Butter Pecan Pound Cake is a delicious centerpiece for your holiday table. Its rich, buttery flavor and tender crumb make it a perfect cake recipe for holidays, guaranteed to impress your guests.
Key Ingredients & Substitutions:
- Pecans: Essential for flavor and texture; walnuts can be a less traditional substitute if needed.
- Butter: Unsalted butter is best; use a high-quality brand for superior taste. Margarine will change the texture and flavor.
- Cream Cheese: Adds moisture and richness; full-fat is recommended for best results.
- All-Purpose Flour: Do not substitute with self-rising flour.
- Granulated Sugar: Standard sugar for sweetness.
- Eggs: Provide structure and richness; use large eggs at room temperature.
- Vanilla Extract: Enhances all the other flavors.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped pecans, toasted
For the Glaze:
- ½ cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- ¼ cup chopped pecans, toasted (optional, for garnish)
How Much Time Will You Need?
- Total Time: 2 hours 15 minutes
- Prep Time: 25 minutes
- Cook Time: 1 hour 50 minutes
- Servings: 12-16
- Tools Needed: 10-inch Bundt pan, electric mixer, mixing bowls, cooling rack.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent sticking. This preparation is key for a beautiful cake.
2. Cream Butter, Cream Cheese, and Sugar
In a large bowl, use an electric mixer to beat the softened butter and cream cheese until light and fluffy. Gradually add the granulated sugar, beating until the mixture is pale and smooth. This creates a creamy base for your holiday cake.
3. Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition. Stir in the vanilla extract until just combined. Be careful not to overmix at this stage.
4. Mix Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of your leavening agents.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can lead to a tough cake. Gently fold in the toasted chopped pecans.
6. Bake the Cake
Pour the batter evenly into your prepared Bundt pan. Bake for 1 hour and 50 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time can vary, so check for doneness.
7. Cool the Cake
Allow the pound cake to cool in the pan for 15 minutes before inverting it onto a wire rack. Let it cool completely before glazing. Patience here ensures your cake remains intact.
8. Prepare the Glaze
While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust milk as needed to reach your desired pouring consistency.
9. Glaze and Serve
Once the cake is completely cool, drizzle the glaze over the top. Garnish with additional toasted pecans if desired. This makes your cake recipe for holidays even more special.
Variation Ideas:
- Maple Glaze: Substitute some or all of the milk in the glaze with pure maple syrup for a different flavor profile.
- Brown Butter Pecan: Brown the butter for the cake and glaze before using it for a deeper, nuttier flavor.
- Spice It Up: Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced variation.
Storage Instructions:
Store your Butter Pecan Pound Cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, wrap individual slices or the whole cake tightly in plastic wrap and then foil; it will keep for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Why did my pound cake crack on top?
Cracking on top is common for pound cakes and often means the outside cooked faster than the inside. It doesn’t affect the taste!
Can I make this cake recipe for holidays ahead of time?
Yes, you can bake the cake up to 2 days in advance. Store it unfrosted and glaze just before serving.
Why are my pecans sinking to the bottom?
Toss your chopped pecans with a tablespoon of flour before folding them into the batter. This helps prevent them from sinking.
My cake is dry, what went wrong?
A dry cake is usually a sign of overbaking. Use a timer and check for doneness with a wooden skewer.
Do I have to use a Bundt pan?
While a Bundt pan is traditional, you can also bake this recipe in two 9×5-inch loaf pans, adjusting baking time as needed.
Can I use cold eggs?
Using room temperature eggs helps them incorporate better into the batter, leading to a smoother, more evenly textured cake.