Pecan Pound Cake

Name: Pecan Pound Cake
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 16 servings.
Ingredients: 1-1/2 cups butter, softened; 3-3/4 cups confectioners' sugar; 6 large eggs, room temperature; 1 tablespoon vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 cup sweetened shredded coconut; 2/3 cup chopped pecans, toasted; Optional: butter pecan ice cream, confectioners' sugar

TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling YIELD: 16 servings.

This pecan pound cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day. —Fleta West, Hayes, Virginia

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted
Optional: butter pecan ice cream, confectioners' sugar

Directions

1. Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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.
2. Pour into a greased and floured 10-in. tube pan; spread evenly. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar and serve with ice cream.

Nutrition Facts

1 piece: 424 calories, 25g fat (13g saturated fat), 126mg cholesterol, 287mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 5g protein.

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