Caramel Pecan Pound Cake Recipe

4.5 2 3
Caramel Pecan Pound Cake Recipe
Caramel Pecan Pound Cake Recipe photo by Taste of Home
Publisher Photo

Caramel Pecan Pound Cake Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
Recommended: 28 Best Fall Cakes
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling

Ingredients

  • 1 cup butter (no substitutes), softened
  • 2-1/4 cups packed brown sugar
  • 1 cup sugar
  • 5 eggs
  • 3 teaspoons 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

Directions

In a mixing bowl, cream butter. Gradually beat in 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 pans to a wire rack to cool completely. Dust with confectioners' sugar. Serve with fruit if desired. Yield: 16 servings.
Originally published as Caramel Pecan Pound Cake in Country Extra March 2001, p49

Nutritional Facts

1 slice: 436 calories, 19g fat (8g saturated fat), 99mg cholesterol, 242mg sodium, 62g carbohydrate (44g sugars, 1g fiber), 6g protein.

  • 1 cup butter (no substitutes), softened
  • 2-1/4 cups packed brown sugar
  • 1 cup sugar
  • 5 eggs
  • 3 teaspoons 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
  1. In a mixing bowl, cream butter. Gradually beat in 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 pans to a wire rack to cool completely. Dust with confectioners' sugar. Serve with fruit if desired. Yield: 16 servings.
Originally published as Caramel Pecan Pound Cake in Country Extra March 2001, p49

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MY REVIEW
tmeow User ID: 4053347 204129
Reviewed Sep. 6, 2011

"It was good. I did change it and add 2 cups pecans. I will make it again but it just didn't have that "WOW" that I look for in recipes. It's alot like the Rum cake recipe I got from a Taste of Home mag."

MY REVIEW
shonadavis User ID: 1788243 84353
Reviewed Aug. 10, 2011

"I've made four times since June!"

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