Buttered Pecan Pound Cake with Vanilla & Caramel Glaze
Ingredients
Toasted Pecans:
1 ½ cups chopped pecans
2 tbsp unsalted butter
For the Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup butter-flavored shortening (or more butter)
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk
1 tbsp vanilla extract
Toasted pecans (from above)
Vanilla Caramel Glaze:
½ cup packed brown sugar
¼ cup unsalted butter
2 tbsp heavy cream (or milk)
½ tsp vanilla extract
¾ cup powdered sugar (more if needed to thicken)
Instructions
1. Toast the Pecans:
In a skillet, melt 2 tbsp butter over medium heat.
Add pecans and toast, stirring, for 4–5 minutes until fragrant.
Set aside to cool.
2. Make the Cake:
Preheat Oven:
Preheat to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
Cream Butter & Sugar:
Beat butter and shortening until creamy. Add sugar gradually and beat until light and fluffy (about 5 minutes).
Add Eggs:
Add eggs one at a time, beating well after each addition.
Combine Dry Ingredients:
In a separate bowl, whisk flour, baking powder, and salt.
Alternate with Milk:
Add the dry ingredients to the wet mixture alternately with milk, beginning and ending with flour. Mix just until combined.
Add Flavor & Pecans:
Stir in vanilla and fold in toasted pecans.
Bake:
Pour into prepared pan and bake for 75–85 minutes, or until a toothpick comes out clean.
Cool:
Let cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
🍮 Make the Glaze
In a saucepan, combine brown sugar, butter, and cream.
Bring to a gentle boil over medium heat and stir for 2 minutes.
Remove from heat and stir in vanilla.
Whisk in powdered sugar until smooth and pourable.
Let cool slightly (5–10 mins), then drizzle over cooled cake.
