PECAN POUND CAKE RECIPES

Name: Pecan Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 1-1/2 cups butter, softened; 3-3/4 cups confectioners' sugar; 1 tablespoon vanilla extract; 6 eggs; 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup sweetened shredded coconut; 2/3 cup chopped pecans, toasted

PECAN POUND CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Pecan Pound Cake Recipe: How to Make It - Taste of Home image

This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 20 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 424 calories, FatContent 25g fat (13g saturated fat), CholesterolContent 126mg cholesterol, SodiumContent 287mg sodium, CarbohydrateContent 47g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

BEST PECAN PIE POUND CAKE RECIPE - HOW TO MAKE ... - DELISH

Best Pecan Pie Pound Cake Recipe - How To Make ... - Delish image

Pecan Pie Pound Cake from Delish.com is a showstopper.

Provided by Lena Abraham

Categories vegetarian Christmas dinner party Thanksgiving baking dessert

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 12

Ingredients

3/4 c. raw pecans
2 tbsp. butter
6 tbsp. granulated sugar
2 tbsp. honey
Cooking spray
1 c. (2 sticks) butter, softened
1 c. granulated sugar
4 large eggs
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt

Steps:

Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla. In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. Pour batter into prepared loaf pan and smooth top with an offset. Make pecan topping: In a medium sauce pan over medium heat, cook pecans and butter together until nuts are lightly toasted, 2 minutes. Add sugar and honey and cook, stirring until sugar is dissolved and glaze starts to bubble, 2 to 3 minutes more. Spoon pecan topping in an even layer over the top of your pound cake. Bake for 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then invert onto a cooling rack to cool completely.

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BEST PECAN PIE POUND CAKE RECIPE - HOW TO MAKE ... - DELISH

Pecan Pie Pound Cake from Delish.com is a showstopper.
From delish.com
Reviews 4.2
Total Time 1 hours 15 minutes
Category vegetarian, Christmas, dinner party, Thanksgiving, baking, dessert
Cuisine American

Preheat oven to 350° and grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make pound cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla. In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. Pour batter into prepared loaf pan and smooth top with an offset. Make pecan topping: In a medium sauce pan over medium heat, cook pecans and butter together until nuts are lightly toasted, 2 minutes. Add sugar and honey and cook, stirring until sugar is dissolved and glaze starts to bubble, 2 to 3 minutes more. Spoon pecan topping in an even layer over the top of your pound cake. Bake for 1 hour, or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes then invert onto a cooling rack to cool completely.

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From foodnetwork.com
Reviews 4.1
Total Time 1 hours 50 minutes
Category dessert

For the glaze: In a medium bowl, combine the confectioners' sugar, bourbon and 2 tablespoons water. Once the cake is cool, top it with the glaze and sprinkle with the chopped pecans.

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This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it; for extra crunch sprinkle some roasted pecans on top. —Robin Smith, Old Fort, North Carolina
From tasteofhome.com
Reviews 3
Total Time 01 hours 40 minutes
Category Desserts
Calories 639 calories per serving

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

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RED VELVET POUND CAKE RECIPE: HOW TO MAKE IT

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely., For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.

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