PECAN POUND CAKE
~~Ingredients~~
2 cups unsalted butter softened
1-1/4 cups granulated sugar
1-1/4 cups packed light brown sugar
6 large eggs
1 tablespoon Watkins pure vanilla baking extract
1-1/2 teaspoons baking powder
1/8 teaspoon salt
4 cups all-purpose flour, divided (I used White Lily)*
1 cup buttermilk or milk
4 cups chopped pecans
*Spoon, level and sift flour
~~Instructions~~
Preheat oven to 325ºF. Grease and flour a 10-inch tube pan. (I used Baker’s Joy) Set aside.
Beat butter in a heavy-duty stand mixer until creamy, about 2 minutes. Add the sugars and continue to mix for another 3 to 5 minutes, until light and creamy.
Add eggs, one at a time, beating just until blended after each addition. Add the vanilla extract.
In a bowl, combine the baking powder, salt and 3-¾ cups of the flour and sift. Then add the flour mixture to the butter mixture alternately with the buttermilk. Beat at medium speed just until combined after each addition.
Toss the chopped pecans with remaining flour. Then using a spatula, fold the pecans into the batter.
Pour the batter into prepared tube pan.
Bake for 75 to 90 minutes, or until a wooden pick inserted comes out clean.
Cool pan on a wire rack for 15 minutes. Remove the cake from the pan and cool completely on a wire rack or the serving vessel.
Tami’s Home & Pantry
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