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Caramel Pecan Pound Cake

 Caramel Pecan Pound Cake
My state is known for the delicious pecans it produces, so this recipe definitely represents Georgia. The pecan flavor comes through nicely in this cake.
16 ServingsPrep: 20 min. Bake: 1-1/2 hours + cooling


  • 1 cup butter, softened
  • 2-1/4 cups packed brown sugar
  • 1 cup sugar
  • 5 eggs
  • 3 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup finely chopped pecans
  • Confectioners' sugar
  • Fresh fruit, optional


  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs, one at a time, beating well after each. Stir in vanilla.
  • Combine the flour, baking powder and salt; add to the creamed
  • mixture alternately with milk. Beat on low speed just until blended.
  • Fold in pecans.
  • Pour into a greased and floured 10-in. tube pan. Bake at 325° for
  • 1-1/2 hours 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. Dust with confectioners' sugar. Serve with fruit
  • if desired. Yield: 16 servings.

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Caramel Pecan Pound Cake (continued)

Nutritional Facts: 1 serving (1 slice) equals 436 calories, 19 g fat (8 g saturated fat), 99 mg cholesterol, 242 mg sodium, 62 g carbohydrate, 1 g fiber, 6 g protein.