How To make Pecan Pound Cake
Ingredients
1
cup
butter or margarine, softened
2
cup
sugar
6
each
eggs, separated
3
cup
cake flour
1/4
teaspoon
soda
1
cup
yogurt, plain, or sour cream
2-4
cup
pecans, chopped
Directions:
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Set aside about 1/4 cup flour. Combine remaining flour and soda. Add to creamed mixture alternately with yogurt, beating well after each addition. Fold in stiffly beaten egg whites. Dredge pecans in reserved flour, and fold into batter.
Spoon batter into a greased and floured 10 inch tube pan or Bundt pan. Bake at 300 degrees for 1-1/2 hours. Cool 15 minutes before removing from pan.
How To make Pecan Pound Cake's Videos
Coconut Pecan Pound Cake - the best pound cake recipe in the world
Ingredients for the cake:
2 cups (400 G) sugar
1 cup (250 ML) cooking oil
4 eggs, slightly beaten
3 cups (420 G) all purpose flour
1/2 tsp (2 G) salt
1/2 tsp (2 G) baking soda
1/2 tsp (2 G) baking powder
1 cup (250 ML) buttermilk
1 cup (125 G) chopped pecans OR walnuts
1 cup (71 G) shredded coconut
2 tsp (8 G) coconut extract
Directions for the cake:
Preheat oven to 325F (165 C).
Mix sugar and oil. Add eggs and beat.
Sift together flour, salt, soda, baking powder. Add alternately with buttermilk using 1/4 cup at a time.
Stir in nuts and coconut and then add flavoring.
Pour into a well greased tube pan.
Bake at 3:25 degrees for 1 hour and 5 minutes.
Leave cake in the tube pan when you get it out of the oven.
I set the cake timer for 55 minutes, which gives me enough time to get the glaze ready, so it's waiting on the cake to come out of the oven.
After 1 hour and 5 minutes, I take the cake out of the oven and then immediately drizzle the glaze over it.
Ingredients for the glaze:
1 cup (200 G) sugar
2 TBSP (26 G) butter or margarine
1/2 cup (125 ML) water
1 tsp (4 G) coconut extract
Directions for the glaze:
Combine everything except flavoring into a small sauce pan. Boil, stirring constantly, for 5 minutes. Remove from heat. Add flavoring.
Pour over cake and leave in pan for 4 hours.
Use a sharp knife to scrape the sides and bottom of the cake, then invert onto a plate, then onto a serving plate.
*My videos are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my own opinions only. Cristy/Taste of Georgia is not liable and/or responsible for any advice, services or product you obtain through this video. My opinions and the views expressed in my videos do not represent the views of my employer.*
Butter Pecan Pound Cake
Pound Cake:
3 sticks salted butter room temp.
8 oz. cream cheese room temp.
5 large eggs room temp.
3 cups Swans Down cake flour
2 cups white sugar
1 cup light brown sugar
pecan oil 1 teaspoon
black walnut oil 1/2 teaspoon
almond oil 1/2 teaspoon
2 tablespoons hazelnut coffee creamer
vanilla extract 4 teaspoons
cream bouquet 1 teaspoons
Glaze:
2 cups powdered sugar
2 tablespoons hazelnut coffee creamer
1 tablespoon milk
extracts/flavorings to taste (use the same as in the cake, plus maple extract)
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Delicious Pecan Pound Cake Recipe,!
Today i will show you how to make a delicious Pecan Pound Cake, this one is so flavor, the bread is so moist and soft, it melts in your mouth!!!
Ingredients:
1 ½ C Chopped Pecans
2 ½ Cup All Purpose Flour
1 Tspn Baking Powder
¼ Tspn Salt
225 g. Softened Unsalted Butter .
1 ½ Cup Granulated Sugar
5 Large Eggs
2 Tspn Pecan extract
1 Cup Pecan Yogurt (or vanilla Yogurt)
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Southern Butter Pecan Cake
❤️SUBSCRIBE No need to pull out the cake mix, here's how to make a homemade butter pecan cake! This Southern Butter Pecan Cake is so moist and fluffy! And loaded with authentic pecan flavor! If that wasn't enough, it's finished off with a brown sugar cream cheese frosting!! Mercy!
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Perfectly Moist BUTTER PECAN POUND CAKE Recipe | w/ Butter Pecan Cream Cheese frosting | Mansa Queen
This recipe provides a perfect balance between the nutty pecan flavor and a moistly delicious pound cake! Topped with a cream cheese frosting, it is the perfect desert for all the nut-lovers.
For the toasted pecans
1 1/2 cups Pecans chopped/crushed too smaller bits
2 Tbsp melted unsalted butter
1 tsp ground nutmeg
For the cake
3 cups all purpose flour
2 cups sugar
1/2 cup dark brown sugar
3 sticks butter
5 eggs @room temp
1/2 cup sour cream @ room temp
1 cup heavy whipping cream @ room temp
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 cup toasted pecan
For the Frosting
8oz cream cheese
1/2 stick butter
1/4 cup dark brown sugar
1/2 cup toasted pecans
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
Mix the cake as instructed in the video, making sure that all ingredients are at room temperature. Bake cake at 325F for 70-80 minutes. Allow to cool completely before frosting.
Mix the ingredients for the frosting and spread all over the cool cake. Serve and Enjoy!
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Let's make Butter Pecan POUND CAKE for my Friend's Birthday | Cream Cheese Frosting | Holiday recipe
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Checkout the more detailed version of this recipe