Buttered Pecan Pound Cake with Vanilla & Caramel Glaze (Page 2 ) | June 23, 2025

 

Directions

1. Preheat the Oven

Preheat to 325°F (163°C). Grease a 10–12 cup Bundt pan with butter and flour or baking spray.

2. Cream Butter and Sugar

Use a mixer to beat the butter and sugar until fluffy—about 4–5 minutes. This is key to getting that classic pound cake crumb.

3. Add Eggs

Add eggs one at a time, mixing well after each. This ensures structure and richness.

4. Stir in Vanilla

Pour in the vanilla extract and blend briefly.

5. Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt. Slowly mix into the batter.

6. Fold in Pecans

Gently stir in toasted chopped pecans using a spatula for even distribution.

7. Bake

Pour into prepared pan. Bake 60–70 minutes. Let cool for 15 minutes in the pan, then invert onto a wire rack.

8. Prepare the Glaze

In a small saucepan, combine brown sugar, cream, and butter. Heat until bubbly, stirring constantly. Remove from heat, add vanilla and salt.

9. Drizzle

Let glaze cool slightly, then pour generously over the cooled cake. Top with whole pecans.

 Tips & Variations

• Toast the Pecans: Use a dry skillet for 3–5 minutes for deeper flavor.

• Use Buttermilk: Replace ¼ cup flour with cornstarch and add 1 tablespoon buttermilk for extra moisture.

• Glaze Consistency: Let the caramel cool longer for a thicker drizzle.

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• Add Bourbon: A splash of bourbon in the glaze adds a beautiful Southern warmth.

• Holiday Twist: Add dried cranberries or cinnamon for a seasonal vibe.

• Mini Bundt Cakes: Bake in individual pans—perfect for gifting.

Next: Crab and Shrimp Seafood Bisque

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