Instructions & Methods
Step 1: Prep Your Pan
- Preheat your oven to 325°F (163°C).
- Grease a 10-inch bundt pan or 9×5-inch loaf pan with butter and lightly dust with flour.
- Toast your pecans on a baking sheet at 350°F for 5–7 minutes until fragrant.
Step 2: Cream the Fats & Sugar
- In a large mixing bowl, cream together the softened butter, shortening, and sugar until light, fluffy, and pale yellow.
- Use a stand mixer or hand mixer for best results. This aeration is what gives your pound cake that perfect tender crumb.
Step 3: Add Eggs
- Add eggs one at a time, mixing thoroughly after each addition.
- Scrape the sides of the bowl to ensure even mixing.
Step 4: Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Combine Wet & Dry
- Alternately add the dry ingredients and milk to the butter-egg mixture, beginning and ending with the dry ingredients.
- Mix until just combined; overmixing can make the cake dense.
- Stir in vanilla extract and toasted pecans gently.
Step 6: Bake
- Pour batter into the prepared pan and smooth the top.
- Bake 70–85 minutes for bundt or 60–70 minutes for loaf, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 7: Optional Butter Cream Frosting
- Beat butter until creamy.
- Gradually add powdered sugar, alternating with milk or cream, until smooth.
- Stir in vanilla extract.
- Spread over cooled cake or drizzle elegantly over slices.
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