Pecan Pound Cake Recipe

Pecan Pound Cake Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.

This recipe is:

Contest Winning

[X]

Rate Pecan Pound Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pecan Pound Cake Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 12-16 Servings

20 60 80

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
2/3 cup chopped pecans, toasted

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 424 calories, 25 g fat (13 g saturated fat), 126 mg cholesterol, 287 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Pecan Pound Cake in Country December/January 1998, p49