It is a pampering dessert, which will possess a soft crumb whose texture is enriched by a buttery aromatic spirit and covered with toasted pecans. The thick glaze gives an additional thickness to this dessert which makes it a perfect dessert any time.
Ingredients:
To make the Cake:
Ingredient Quantity
Cake Flour 3 cups
Granulated sugar 2 cups
Brown Sugar (packed) 1 cup
Unsalted Butter, at room temperature 3 sticks (1 1/2 cups)
Eggs (¡PoCmroThis5
Whole Buttermilk 1 cup– room temp
Baking Powder 1/2 teasp.
Salt 1/4tsp
Vanilla Extract 1 tb.
Pound Cake Extract 1 tablespoon
Toasted pecans 2 cups
The Thick glaze:
Ingredient Quantity
Sugar Powder 2 cups
Unsalted butter 4 oz
Cream Cheese 4 ounces
Half and Half 4 teaspoons
Instructions:
The Cake Making:
- Warm up the oven and condition the pan: Warm up your oven to 325 160 0 C. grease and flour a tube pan.Mixing butter and sugar: Combine granulated sugar, brown sugar, softened butter together in a large mixing bowl and beat until the mixture becomes light and fluffy (about 3-7 minutes).Add eggs: A few eggs at a time at room temperature are added slowly beating well after each adding until all incorporated.Add
- flavorings: add the vanilla and pound cake extract and stir.
- Flour and buttermilk: This version includes alternative flour and buttermilk as the set of components add the butttermilk to the batter one spoon at a time starting with cake flour. When adding flour and the buttermilk mix just until almost combined after each addition. Mix not excessively.
- Add pecans: Add chopped toasted pecans to the batter and gently mix until the nuts are incorporated totally.
- Pour into pan: Pour the ready batter in the prepared tube pan evenly.
- Bake: Bake over the preheated oven at 1 hour and 10 minutes. Start testing to see when it is done after 45 minutes. Depending on your oven, baking time might differ.
- Try to see when it is ready: Toothpick Test: Insert a toothpick in the middle of the cake. When the toothpick emerges clean (without the batter adhering to it), then the cake is ready. In case the mixture of batter is remaining, keep on baking until the end of the time.
- Pan Cool: after baking, place the cake in the pan over a wire rack to cool about 20 minutes.
- Turn out onto plate: Then after 20 minutes, invert the cake on a serving plate.
- Let the cake cool: Let the cake cool down entirely before glazing. Wrap the cake so that it will not dry up.
The Thick Glaze preparation:
- Combine butter, cream cheese: Put the butter and cream cheese in a saucepan over low heat and add together, stirring.
- Add Powdered Sugar: Take the saucepan out of fire and slowly add powdered sugar and maintain a flow by whisking until the glaze is lump-free and smooth.
- Add half and half: Induce in the half and half until the glaze has the desirable thickness. It should not be too thick so add little more half and half.
- Ice the cake: Make sure that the cake cools all the way before drizzling or pouring the thick glaze heavily on top and on sides of the pound cake. Let this glaze dry and then cut and serve.
Have a nice, fat and yummy Butter Pecan Pound Cake!
