Pecan Pound Cake

This easy recipe makes a wonderfully moist pound cake with plenty of butter and pecans.

Original recipe makes 1 – 9 or 10 inch tube Pan

Ingredients

1 1/2 cups butter
2 cups all-purpose flour
5 eggs
2 cups white sugar
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
1 cup chopped pecans
1/4 cup confectioners’ sugar for dusting

Directions

  1. Cream together butter and sugar. Add eggs one at a time beating after each one.
  2. Blend in the flour, vanilla extract, butter extract and pecans. Pour into a greased and floured bundt or tube pan.
  3. Bake in a preheated 325 degrees F (165 degrees C) oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Remove from oven and remove cake from pan right away, cool then sprinkle with confectioners’ sugar.

Nutrition

Calories: 439 kcal
Carbohydrates: 45.7 g
Cholesterol: 128 mg
Fat: 27.3 g
Fiber: 1.2 g
Protein: 5 g
Sodium: 165 mg

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