Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 cup chopped pecans, toasted
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- ½ cup whole milk
Directions:
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
- Stir in the vanilla extract and toasted pecans.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes
Cooking Time: 70-80 minutes
Total Time: 1 hour 30 minutes
Kcal: 350 kcal per slice
Servings: 12 servings
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