BUTTER PECAN POUND CAKE
My mom purchased this cake from our annual church bazaar! She was generous and gave half of the cake to me! Wow, it was so good! It was moist, dense and delicious!
Provided by Bobtail
Categories Dessert
Time 1h15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly grease tube pan or spray with Pam.
- Sprinkle pan with the powdered sugar.
- Sprinkle chopped pecans over the powdered sugar.
- Mix 1st 6 ingredients for about 4 minutes.
- Pour in pan over the sugar and pecans.
- Bake 60-70 minutes at 350 degrees.
- Let cool for 10-15 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 482.6, Fat 26.6, SaturatedFat 5.9, Cholesterol 71.3, Sodium 378.3, Carbohydrate 56.5, Fiber 1.6, Sugar 36.6, Protein 4.8
BUTTERMILK PECAN POUND CAKE
We always make this around Thanksgiving and Christmas. When we make it, instead of a tube pan, we use a bundt cake pan
Provided by RecipeNut
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream together sugar and butter- add eggs and beat well.
- Alternately add milk, soda and flour to above mixture- adding flour last.
- Add in Flavorings, and mix well.
- Grease tube pan.
- DO NOT FLOUR.
- Spread chopped nuts evenly on bottom of pan and pour batter over nuts.
- (nuts maybe omitted).
- Bake at 310 to 325 degrees for 1 1/2 hours.
- Let cool slightly before removing from pan.
Nutrition Facts : Calories 404, Fat 18, SaturatedFat 8.2, Cholesterol 77.6, Sodium 155.7, Carbohydrate 57.2, Fiber 1.3, Sugar 38.6, Protein 5.2
BUTTER PECAN CAKE
My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
BUTTER POUND CAKE
This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches.
Provided by Diana Moore
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
- With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
- Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
- Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
Nutrition Facts : Calories 531.9 calories, Carbohydrate 64.5 g, Cholesterol 161.2 mg, Fat 28.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 16.9 g, Sodium 137 mg, Sugar 43.2 g
ULTIMATE BUTTER POUND CAKE
This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!
Provided by LisaK
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
- Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g
BUTTER POUND CAKE
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! -Edgar Wright, Silver Spring, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 382 calories, Fat 18g fat (10g saturated fat), Cholesterol 118mg cholesterol, Sodium 187mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
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