Brown Sugar Pecan Pound Cake
1 ½ cups butter – room temp
5 eggs – room temp
1 cup milk – room temp
3 cups flour
½ teaspoon baking powder
2 1/3 cups brown sugar
1 cup sugar
1 teaspoon vanilla
1 cup chopped pecans
Preheat oven to 325 degrees.
Grease a large bundt pan or two loaf pans VERY well. Two loaf pans work better. Use parchment paper in the bottom to ensure the pound cake will release. Set aside.
In a medium bowl, combine flour and baking powder and set aside.
In a large mixing bowl, beat butter on high for 30 seconds. Add sugars and beat for 10 minutes until very light and fluffy. Beat in vanilla.
Add eggs, one at a time, beating for 1 minute after each addition, scraping bowl frequently.
Add flour mixture and milk alternately to butter/sugar mixture beating on low speed after each addition, beginning and ending with flour. Beat until just combined.
Stir in pecans. Pour batter into prepared pan(s) and bake for about 1 hour to 1 ¼ hours until cake is done. Cool cake in pan(s) on wire rack for about 10 minutes then remove cake from pan(s). Cool completely.
Serves 20
I guess we'll start here since I have no
idea where my "ingredients picture" ran off to.
But....start with creaming your butter.
Beat it well for about 10 minutes
then add your sugars and vanilla.
Beat this really good for about 10 minutes.
Then add your eggs one at a time,
beating well after each addition.
Then add the dry ingredients alternately
with the milk, beginning and ending with the dry.
Stir in the pecans.
Then pour the batter into your prepared pans.
Bake it up and admire how beautiful it is.
Hey...look what I found!! Five days late...but
I found the ingredients picture for this recipe!!
