Butter Pecan Pound Cake
Topped with toasted pecans and a simple glaze, this Butter Pecan Pound Cake is a delicious sweet treat for a cool Autumn evening!
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Every since I was a little kid, I’ve always loved pound cake. I’d actually venture so far as to say that pound cake is my favorite dessert. My mom makes a mean pound cake, and it was one of the first recipes that I asked her to teach me after I moved out on my own. Over the years, I’ve made that classic pound cake a number of times, but I’ve also experimented with it a good bit, too. For my latest version, I decided to combine my pound cake obsession with my love for all things butter pecan. The result is this delicious Butter Pecan Pound Cake!
Now that October is here, it’s almost time to watch out for ghosts, ghouls and little kids dressed up as Peyton Manning. But before we get to Halloween, we need to enjoy some Fall baking first. For me, I absolutely love toasting pecans and including them in all sorts of recipes. In fact, I think that’s how this Butter Pecan Pound Cake recipe was invented. I noticed a bag of pecans in my fridge, and I thought they would be a great addition on top of a pound cake. But then I took it one step further and added a bit of International Delight’s Southern Butter Pecan creamer. Top that cake off with a simple glaze and some toasted pecans, and you’ve got a dessert that is perfect for a cool October evening.
I’m a sucker for holidays, so I consider the Halloween – New Year’s stretch to be one of the best times of the year. My favorite part of the holidays is that you get to be a kid again. You get to believe in ghosts and witches. Speaking of ghosts and witches, what are you going to be for Halloween this year? And don’t tell me you’re too old to dress up! You’re never too old for Halloween! You don’t have to go out trick-or-treating, but you can still dress up. A couple years ago, I did the whole Dracula thing…and that was really fun. The look on the kids’ faces when they rang our doorbell was pretty priceless!
I think this year I might pull out the Roman gladiator outfit. In case you are wondering, I do indeed have a full Roman gladiator costume. And not the plastic version, either. I recall my wife saying that she would’ve reconsidered marrying me if she knew I had that before we got married…hah!
So while you’re out shopping for your awesome Halloween costume, grab some International Delight Southern Butter Pecan creamer. This Butter Pecan Pound Cake would be a tasty dessert to have on the table this weekend!
Butter Pecan Pound Cake
Ingredients
For the Pound Cake
- ½ cup pecans chopped
- 1¼ cups unsalted butter, softened
- 2.5 cups granulated sugar
- 5 large eggs room temperature
- ¼ tsp salt
- 3¼ cups all-purpose flour
- ⅔ cup International Delight Southern Butter Pecan creamer
- ⅓ cup milk
For the Glaze
- 1¾ cups powdered sugar
- 2 Tbsp milk
- 1 Tbsp International Delight Southern Butter Pecan creamer
Instructions
- Spread the chopped pecans on a baking sheet, and bake at 350°F for 6-7 minutes. Remove from oven and set aside.
- Using a countertop mixer, cream butter and sugar together for 3-4 minutes, or until fluffy and light in color.
- Add eggs one at a time, and mix on low after each addition until fully incorporated.
- Add salt and flour 1 cup at a time, and mix on low after each addition until fully incorporated.
- Add creamer and milk, and mix on low until a smooth batter forms (1-2 minutes).
- Pour batter into a greased tube or bundt pan and bake at 325°F for approximately 90-100 minutes, or until a toothpick inserted into center of cake comes out clean.
- Allow cake to cool for at least 15 minutes before removing from pan. Set cake aside to cool completely.
- Meanwhile, make the Glaze by combining the powdered sugar, milk, and creamer. Whisk together until smooth.
- Pour Glaze on top of cooled cake and garnish with toasted pecans.
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