Caramel Pecan Pound Cake
TOTAL TIME: Prep: 20 min. Bake: 1-1/2 hours + cooling
YIELD: 16 servings.
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.
Ingredients
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1 cup butter, softened
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2-1/4 cups packed brown sugar
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1 cup sugar
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5 eggs
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3 teaspoons vanilla extract
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 cup milk
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1 cup finely chopped pecans
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Confectioners' sugar
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Fresh fruit, optional
Directions
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1.
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.
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2.
Pour into a greased and floured 10-in. tube pan. Bake at 325° for 1-1/2 hours or until a toothpick inserted in 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.
Nutrition Facts
1 slice: 436 calories, 19g fat (8g saturated fat), 99mg cholesterol, 242mg sodium, 62g carbohydrate (44g sugars, 1g fiber), 6g protein.
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