Pecan Pie Pound Cake

Imagine a dessert that combines the rich, buttery texture of a classic pound cake with the irresistible flavors of a beloved pecan pie. This Pecan Pie Pound Cake is more than just a cake – it's a culinary masterpiece that brings together two iconic Southern treats.

Every slice promises a symphony of flavors, with a tender, moist crumb studded with crunchy pecans and topped with a luscious, nutty glaze. It's the kind of dessert that stops conversations and makes people close their eyes in pure delight.

Whether you're hosting a family gathering or simply craving a luxurious treat, this pound cake will become an instant favorite.

Pecan Pie Pound Cake: A Southern Comfort Dessert Sensation

Step into a world of pure baking bliss with a cake that combines two beloved desserts. This pound cake recipe transforms the classic Southern pound cake into a nutty, caramel-infused masterpiece.

Imagine cutting into a cake so moist and rich that it practically melts on your tongue. The buttery cake base, loaded with chopped pecans, is crowned with a decadent pecan pie-inspired glaze that takes this dessert to new heights.

Serving Suggestions:

• Pair with a scoop of vanilla ice cream
• Serve as an after-dinner dessert
• Enjoy with a hot cup of coffee
• Perfect for holiday gatherings
• Ideal for potlucks and special occasions

Pro Tips for the Perfect Pecan Pie Pound Cake:

Butter Brilliance: Use room temperature butter and shortening for the smoothest, most tender cake possible.

Pecan Perfection: Toast the pecans briefly before adding them to the batter to enhance their nutty flavor.

Mixing Magic: Don't overmix the batter. Mix just until the ingredients are combined to keep the cake light and fluffy.

Glaze Guidelines: Pour the warm glaze over the cake while it's still slightly warm to help it absorb maximum flavor.

Make-Ahead Marvel: This cake tastes even better the next day as the flavors continue to develop.

Pecan Pie Pound Cake Recipe Details:

• Preparation time: 25 minutes
• Baking time: 1 hour 15 minutes to 1 hour 25 minutes
• Servings: 12-16
• Equipment: 10-cup Bundt pan, mixing bowls, electric mixer

Ingredients:

For the Cake Base:

• 1 cup unsalted butter, softened
• ½ cup shortening
• 2 and ½ cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 and ½ cups chopped pecans

For the Pecan Pie Glaze:

• ½ cup butter
• ½ cup brown sugar
• ¼ cup heavy cream
• ½ cup chopped pecans

Directions:

1. Preheat your oven to 325°F. Carefully grease and flour a 10-cup Bundt pan, ensuring every crevice is well-coated to prevent sticking.
2. In a large mixing bowl, cream together the butter, shortening, and sugar. Use an electric mixer on medium-high speed, beating for 3 to 4 minutes until the mixture becomes light, fluffy, and almost white in color.
3. Add eggs one at a time, mixing well after each addition. This method ensures each egg is fully incorporated, creating a smooth and consistent batter.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This step helps distribute the leavening agents evenly throughout the dry ingredients.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined – overmixing can lead to a tough cake.
6. Gently stir in the vanilla extract. Fold in the chopped pecans, distributing them evenly throughout the batter.
7. Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure an even bake.
8. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes. To check for doneness, insert a toothpick into the center – it should come out clean or with just a few moist crumbs.
9. Let the cake cool in the pan for 10 minutes. This allows it to set and makes removal easier. Then, carefully invert onto a wire rack to finish cooling completely.
10. For the glaze, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil.
11. Cook for 1 to 2 minutes, stirring constantly until the glaze becomes smooth and slightly thickened. Remove from heat and stir in the chopped pecans.
12. Pour the warm glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing.

Ready to Indulge!

Slice into this Pecan Pie Pound Cake and watch as your guests marvel at its incredible flavor and texture. Each bite is a perfect balance of buttery cake and nutty, caramel-like glaze.

Storage Solutions:

• Store at room temperature, covered, for up to 3 days
• Refrigerate for extended freshness up to 5 days
• Can be frozen for up to 1 month
• Bring to room temperature before serving
• Cover cut sides to prevent drying out

Whether you're celebrating a special occasion or simply indulging in a moment of pure culinary joy, this Pecan Pie Pound Cake promises to be the star of any gathering.