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Butter Cream Pecan Pound Cake

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Butter Cream Pecan Pound Cake: A Rich and Decadent Delight

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Introduction:
Butter Cream Pecan Pound Cake is a classic dessert that combines the richness of butter, the nutty flavor of pecans, and the velvety texture of a pound cake. This indulgent treat is perfect for special occasions or when you want to treat yourself to a truly satisfying dessert. The combination of buttery goodness and the crunch of toasted pecans makes this cake a true delight for your taste buds.

Ingredients:

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

For the Buttercream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons whole milk

Directions:

  1. Preheat your oven to 325°F (165°C). Grease and flour a Bundt cake pan or a tube pan, ensuring all crevices are well coated.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This can be done with an electric mixer or by hand using a wooden spoon.
  3. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition.
  5. Stir in the vanilla extract and the chopped toasted pecans. The pecans should be evenly distributed throughout the batter.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  7. Bake the cake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking for doneness around 1 hour.
  8. Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer the cake to a wire rack to cool completely.
  9. While the cake is cooling, prepare the buttercream frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, beating well after each addition. Continue to beat until the frosting is smooth and fluffy.
  10. Once the cake has cooled completely, spread the buttercream frosting over the top and sides of the cake using a spatula or a piping bag. For an extra touch, you can garnish the cake with additional toasted pecans.
  11. Slice and serve the Butter Cream Pecan Pound Cake, and enjoy its rich, buttery flavor and delightful crunch of pecans.

Cook’s Tips:

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  1. Toasting Pecans: To bring out the full flavor of pecans, toast them lightly before adding them to the batter. Spread the chopped pecans on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 8-10 minutes, or until they become fragrant and slightly golden. Let them cool completely before adding them to the batter.
  2. Softening Butter: Ensure that the butter is softened to room temperature before creaming it with the sugar. This will result in a smoother and fluffier batter.
  3. Alternating Dry and Wet Ingredients: When incorporating the dry ingredients and milk into the batter, it’s important to alternate between the two. This helps to create a well-mixed and evenly textured batter.
  4. Cooling the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This resting time helps the cake to firm up slightly and makes it easier to remove from the pan without breaking.
  5. Frosting Consistency: Adjust the amount of milk added to the buttercream frosting to achieve your desired consistency. If you prefer a thicker frosting, add less milk. For a lighter and creamier texture, add more milk.
  6. Storing the Cake: Store the Butter Cream Pecan Pound Cake in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it to extend its shelf life, but be sure to bring it to room temperature before serving for optimal flavor and texture.

Enjoy the decadent and nutty flavors of the Butter Cream Pecan Pound Cake. It’s a true delight for any dessert lover!

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