Directions:
Step 1:
Toast the Pecans: Preheat your oven to approximately 350°F (175°C). Then, put them on a baking sheet and toast in the oven for about 5-7 minutes until they are fragrant. Remove from the heat and allow to cool.
Step 2:
Beat Sugar with Butter: In a large mixing bowl, cream together butter and granulated sugar until fluffy and light.
Step 3:
Combine Eggs and Extracts: After you beat in an egg at a time ensuring that it is fully mixed before adding another one. Finally, mix in vanilla as well as butter extracts.
Step 4:
Mix Dry Ingredients: Also, whisk flour together with salt as well as baking powder in another bowl.
Step 5:
Dry Ingredients Alternate With Milk: Start by adding them gradually into the butter while alternating with milk beginning and ending with dry ingredients. Mix until just incorporated
Step 6:
Put The Pecans Inside: Gently fold the chopped pecans into the batter.
Step 7:
Bake The Cake: Pour batter into a greased and floured loaf pan that measures around 9×5 inches. Bake for about sixty to seventy minutes at a temperature of approximately three hundred fifty degrees Fahrenheit (or insert toothpick).
Step 8:
Making the Pecan Glaze: While the cake is in oven, put together sugar, cream and vanilla extract into a small saucepan. Stir it constantly till dissolved and blended properly.
Step 9:
Glazing the Cake: When the cake is cooked and cool for a while, pour over the cake, a warm glaze. Allow it to set before serving.
Serving and Storage Tips
Serving: Serve warm or room temperature. It goes great with some vanilla ice cream scoops or even whipped cream dollops.
Storage: Keep in air-tight container at room temperature for up to 3 days. Refrigerate if more than one week will be taken to consume all or freeze for 3 months.
Tips for Success
Ensure your butter is at room temperature so that you can easily blend them together.
Roast pecans until they have a stronger taste; this will improve their flavor in your cake batter.
Do not mix too much so as not to spoil the tenderness of the cake batter.
Allowing cooling before pouring icing helps it to set correctly on top of the cake.
Benefits of Health
Although Butter Pecan Pound Cake is an indulgent kind of treat, it contains some healthy ingredients like pecans:
Pecans are high in fat (healthy fats), proteins and fibers; they also contain essential minerals such as vitamin E, magnesium and zinc.
Information on Nutritional Facts
Portion Size: 1 slice (1/12 of the cake)
Calories: Approximately 350
Total Fat: 20g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 150mg
Total Carbohydrates: 40g
Dietary Fiber: 1g
Sugars: 25g
Protein: 4g
Substitutes and Variations:
Different types of Nuts: Try almonds or walnuts rather than pecans.
Additional Flavors: Make it a spiced one by adding a teaspoonful of cinnamon or nutmeg.
Gluten-Free: Instead of using ordinary flour, prefer gluten-free flour blend.
Dairy-Free: Additionally, substitute butter with vegan margarine then use almond milk instead of whole milk.
Frequently Asked Questions (FAQs)
Can I make this cake in advance?
Yes, you can make the cake one day before. Keep it in an airtight container so that it remains fresh.
Can I freeze the cake?
Surely. Put the cooled cake into plastic wrap and foil before freezing. When serving thaw it at room temperature.
Can I use salted butter?
Yes but decrease the additional salt to compensate.
Conclusion
Butter Pecan Pound Cake is an irresistible dessert that combines the taste of rich butter and toasted pecans in a soft moist cake. It has uncomplicated constituents and simple procedure which makes it ideal for beginners as well. It can be enjoyed hot from the oven or served later after cooking; making it a great choice for any party.
