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!
Servings: 16 servings
Calories: 451kcal
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.
Nutrition
Calories: 451kcal | Carbohydrates: 65g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 191mg | Potassium: 87mg | Fiber: 1g | Sugar: 45g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
