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Pecan Pound Cake

 Pecan Pound Cake
This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
12-16 ServingsPrep: 20 min. Bake: 1 hour + cooling


  • 1-1/2 cups butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 tablespoon McCormick® Pure 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


  • 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.