Butter Pecan Pound Cake

 

Butter Pecan Pound Cake

Butter Pecan Pound Cake is a pleasant and creamy snack that combines the traditional taste of a customary pound cake with the nutty and creamy flavor of pecans. This cake is ideal for any event, be it a family gathering, holiday festivity, or a simple afternoon dessert.

Ingredients:

• 1 cup softened unsalted butter
• 1 ½ cups refined sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup whole milk
• 1 cup toasted chopped pecans
• 1 cup brown sugar
• ¼ cup heavy cream

Directions:

1. Toast the Pecans: Preheat your oven to 350°F (175°C). Place the pecans on a baking sheet and toast for about 5-7 minutes until fragrant. Allow them to cool.
2. Beat Sugar with Butter: In a large mixing bowl, cream together butter and granulated sugar until fluffy and light.
3. Combine Eggs and Extracts: Beat in one egg at a time, ensuring each egg is fully mixed before adding the next. Mix in vanilla and butter extracts.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.
5. Alternate Dry Ingredients with Milk: Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the dry ingredients, mixing until just incorporated.
6. Add Pecans: Gently fold the chopped pecans into the batter.
7. Bake the Cake: Pour the batter into a greased and floured 9x5-inch loaf pan. Bake for about 60-70 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean.
8. Make the Pecan Glaze: While the cake is baking, combine the brown sugar, cream, and vanilla extract in a small saucepan. Stir constantly until dissolved and well blended.
9. Glaze the Cake: Once the cake has cooled slightly, pour the warm glaze over it. Let it set before serving.

Serving and Storage Tips:

• Serving: Serve warm or at room temperature. This cake pairs wonderfully with vanilla ice cream or whipped cream.
• Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage or freeze for up to 3 months.

Tips for Success:

• Ensure your butter is at room temperature for easy blending.
• Roast the pecans to enhance their flavor.
• Be careful not to over-mix the batter to maintain its tenderness.
• Let the cake cool slightly before glazing to ensure the glaze sets properly.

Health Benefits:

Although Butter Pecan Pound Cake is an indulgent treat, it contains healthy pecans that are high in healthy fats, proteins, and fiber. Pecans also provide essential minerals such as vitamin E, magnesium, and zinc.

Nutritional Information (per slice, 1/12 of the cake):

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 90mg
• Sodium: 150mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g

Substitutes and Variations:

• Use almonds or walnuts instead of pecans for a different flavor.
• Add a teaspoon of cinnamon or nutmeg to create a spiced version of this cake.
• For a gluten-free option, use a gluten-free flour blend.
• For a dairy-free option, substitute butter with vegan margarine and use almond milk instead of whole milk.

Frequently Asked Questions (FAQs):

• Can I make this cake in advance? Yes, you can prepare the cake a day ahead and store it in an airtight container to keep it fresh.
• Can I freeze the cake? Yes, wrap the cooled cake in plastic wrap and foil before freezing. Thaw at room temperature before serving.
• Can I use salted butter? Yes, but reduce the amount of added salt to balance the flavors.

Conclusion:

Butter Pecan Pound Cake is an irresistible dessert that combines the rich flavors of butter and toasted pecans in a soft, moist cake. With simple ingredients and an easy-to-follow process, this cake is perfect for beginners and can be enjoyed fresh out of the oven or saved for later. It's an excellent choice for any occasion!