“Chock-Full of” Pecan Pound Cake


“Chock-Full of” Pecan Pound Cake
"Chock-Full of" Pecan Pound Cake
"Chock-Full of" Pecan Pound Cake
Print Recipe
"Chock-Full of" Pecan Pound Cake
"Chock-Full of" Pecan Pound Cake
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 325. Beat butter at medium speed until creamy. Gradually add sugars, beating 3-5 minutes until light and fluffy. Add eggs 1 at a time. Stir in the vanilla extract.
  2. Stir together baking powder, salt, and 3 3/4 cups of flour in a medium bowl. Add the flour mixture to the butter mixture alternating with the milk, beginning and ending with flour. Beat at low speed just until blended after each addition.
  3. Stir together pecans and the remaining 1/4 cup of flour in a small bowl; add to batter. Stir until just combined.
  4. Pour batter into a greased (I use Pam for baking-- the recipe calls for shortening) and floured 10" tube pan.
  5. Bake at 325 degrees for 1 hour and 15-30 min or until a wooden pick comes out clean.
  6. Cool for at least 15 min. before removing from pan. Then cool 20 minutes on a wire rack.
  7. This is when the recipe call for the Citrus Glaze (which I didn't use). Whisk together 2 1/2 cups powdered sugar; 2 Tbl butter, melted; 1 Tbl orange zest; 1 tsp lemon zest; 2 Tbl fresh OJ; and 1 Tbl fresh lemon juice until smooth. If needed, add 1 Tbl more lemon juice, 1 tsp at a time until you reach the desired consistency.
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