Butter Pecan Pound Cake Recipe
This recipe helped me bring the best of two worlds together, fresh pecans and my love for pound cake. Every fall we have hoards of pecans fall from our large, old pecan trees. I am not complaining, mind you, but I do have to come up with great recipes to use these pecans in. Making a pound cake always seems to be the best dessert. It is a larger cake that feeds a lot of people. Also, makes a great dessert or a sweet treat with your coffee at breakfast time. So now lets put them together.
My butter pecan pound cake is made with a perfect base pound cake recipe with the added chopped pecans and then turned into a poke cake. Poking holes into the hot cake and filling it with a sweet butter sugar glaze turns this pound cake into something special.
Now, be sure to not take the cake out of the pan when it has finished baking. The cake needs to cool with the butter glaze soaking into it just like the traditional poke cakes.
Tips from other bakers.
- Can substitute pecan extract for vanilla extract or pecan liqueur.
- Sometimes it is hard to get the cake out of the pan, so keep the glaze in the center of the cake and not the sides.
- “Don’t overheat the sugar/butter mixture for the glaze. I did and the glaze turned into caramel that just sat on top of the cake.”
Cost to make this recipe.
As the cost of pound cakes go, this one is a little bit high in price. I have calculated my butter pecan pound cake to cost roughly $15.51 or about $0.97 per serving slice.
The highest costing ingredient by far is the chopped pecan nuts. Nuts are typically a high-cost item, and that is why we grow our nut trees. Every two years we gather loads of pecans, and that is why I like to make this pound cake. Having free nuts lowers our cake cost to a total of $9 or $0.56 per serving slice.
We would love to hear from you, so comment and rate the recipe down below. Also, check out our other tasty pound cake recipe posts.
This recipe is an original recipe from One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead, all images and text are original to this website. Please visit our disclaimer page for more information on our recipe sharing policies
Butter Pecan Pound Cake
Ingredients
Pound Cake
- 2 sticks butter, softened…[$2.00]
- 1 cup white granulated sugar, …[$0.29]
- 1 cup brown sugar, …[$0.47]
- 6 eggs, …[$1.38]
- 1 tbsp vanilla extract, …[$2.10]
- 1 tsp baking powder, …[$0.04]
- 2½ cups all purpose flour, …[$0.58]
- 2 cups pecans, chopped…[$6.48]
Butter Pecan Glaze
- 1 stick butter, …[$1.00]
- 1 cup brown sugar, …[$0.47]
- 2 tbsp water, …[$0]
- 1 tbsp pecan extract, …[$0.70]
Instructions
Pound Cake
- Cream butter and all the sugars together. Add all eggs, vanilla, baking powder and blend together again. Then add all the flour and mix until smooth.
- Fold in finely chopped pecans and pour into a greased Bundt pan.
- Bake cake at 350 °F for 50-60 minutes or until toothpick comes out clean.
Butter Pecan Glaze
- Melt butter and brown sugar in a small pot over medium heat. Take off heat and stir in extract or liqueur and water, keep warm.
- When the cake is baked, take out of the oven and put on a wire rack. Keep the cake in the baking pan. Poke holes into the top of the cake but not all the way through the cake and keep the holes away from the pan so the glaze does not seep out and glue the cake to the pan. Slowly pour melted butter sugar mixture on top.
- Let mixture soak through holes and cake. Take your time with this step. Try to keep the mixture from pouring into the sides of the cake. Let the cake cool in pan and then remove. Slice and enjoy.
Have you ever added chopped apples to this recipe?