Here’s a delicious Candied Butter Pecan Mile High Poundcake recipe for you! It’s rich, buttery, loaded with candied pecans, and has that tall, fluffy mile-high texture.
Candied Butter Pecan Mile High Poundcake
Ingredients:
For the Candied Pecans:
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1 cup pecan halves
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1/4 cup granulated sugar
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1 tbsp unsalted butter
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Pinch of salt
For the Poundcake:
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3 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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5 large eggs, room temperature
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1 tsp vanilla extract
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1 cup whole milk, room temperature
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1 cup candied pecans, chopped (reserve some whole for topping)
Instructions:
Make the Candied Pecans:
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In a skillet over medium heat, melt the butter.
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Add sugar and stir until it starts to melt and bubble.
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Toss in pecan halves and salt, stirring constantly until pecans are well coated and sugar has caramelized (~3-5 minutes).
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Spread pecans on parchment paper to cool and harden. Once cool, chop about 1 cup for the cake.
Prepare the Poundcake:
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Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or a large loaf pan.
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In a medium bowl, whisk flour, baking powder, and salt together.
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In a large mixing bowl, cream the butter and sugar until light and fluffy (about 4-5 minutes).
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Add eggs one at a time, beating well after each addition.
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Stir in vanilla extract.
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Alternately add flour mixture and milk in 3 parts, starting and ending with flour. Mix gently after each addition until just combined.
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Fold in chopped candied pecans.
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Pour batter into the prepared pan. Tap the pan lightly on the counter to remove air bubbles.
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Sprinkle reserved whole candied pecans on top.
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Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean.
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Let cake cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Serving Suggestion:
Serve plain or with a drizzle of caramel sauce or whipped cream for extra indulgence.