Brown Sugar Pecan Pound Cake
As the cool weather approaches and we start thinking about those fall recipes, pecans always come to mind for me. We use so many pecans in the fall and holiday seasons for all our baking, I usually buy them in bulk. They can be expensive, but one of my tips is to buy pecans in pieces rather than whole to save some moolah. Very few recipes call for whole pecans, so there’s no sense in paying a premium when you are just going to chop them up anyway. AND it saves you a step!
Now, I just love a good pound cake and combining one with my favorite nut is a win-win, if you ask me! This recipe isn’t fussy, it’s just important to make sure all your ingredients are at room temp. It’s a good rule of thumb to make that the case for most pound cakes, actually. Room temperature ingredients create a better emulsion and trap more air so the end result is a lighter, fluffier cake. I know it’s a hassle to think that far in advance, but trust me… it’s worth it.
Brown Sugar Pecan Pound Cake Print Prep time 15 mins Cook time 1 hour 10 mins Total time 1 hour 25 mins This Brown Sugar Pecan Pound Cake combines the caramel flavors of brown sugar with a dense and moist pound cake and adds nutty pecan flavor just for good measure! Author: Stacey Little | Southern Bite Ingredients
- 1½ cups butter, room temperature
- 2 cups firmly packed brown sugar
- ½ cup white sugar
- 5 eggs, room temperature
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1½ cups finely chopped pecans
Notes I find that pound cakes need to “age” a little for best flavor and texture. Allowing them to rest overnight is usually best. 3.5.3226
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