Here’s a classic Old School Butter Pecan Pound Cake recipe, rich, buttery, and filled with toasted pecans — just like grandma used to make.
🧈 Old School Butter Pecan Pound Cake
🍰 Ingredients:
For the Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
½ cup butter-flavored shortening (like Crisco)
-
2 cups granulated sugar
-
1 cup light brown sugar, packed
-
5 large eggs, room temperature
-
3 cups all-purpose flour
-
½ tsp baking powder
-
½ tsp salt
-
1 cup whole milk (or evaporated milk for richer texture)
-
1 tbsp vanilla extract
-
1 tsp butter extract (optional, but enhances buttery flavor)
-
1½ cups chopped pecans, toasted
For the Butter Pecan Glaze (optional but delicious):
-
½ cup butter (1 stick)
-
½ cup brown sugar
-
2 tbsp heavy cream or milk
-
½ tsp vanilla extract
-
Pinch of salt
-
½ cup chopped pecans, toasted
🔥 Instructions:
1. Toast the Pecans:
Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 7–8 minutes, or until fragrant. Cool completely.
2. Make the Cake Batter:
-
Cream butter, shortening, granulated sugar, and brown sugar together until light and fluffy (about 4–5 minutes).
-
Add eggs one at a time, beating well after each addition.
-
In a separate bowl, whisk together flour, baking powder, and salt.
-
Add dry ingredients to the butter mixture alternately with milk, starting and ending with the flour.
-
Stir in vanilla and butter extract.
-
Fold in 1½ cups toasted pecans.
3. Bake:
-
Grease and flour a Bundt pan or tube pan generously.
-
Pour batter evenly into pan and tap gently on counter to release air bubbles.
-
Bake at 325°F (163°C) for 1 hour and 15–25 minutes, or until a toothpick comes out clean.
-
Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
4. Make the Glaze (Optional):
-
In a small saucepan, melt butter and brown sugar over medium heat.
-
Add cream, vanilla, and salt. Stir until smooth and slightly thickened (about 2–3 minutes).
-
Stir in pecans.
-
Drizzle over the cooled cake.
✅ Tips:
-
This cake is even better the next day — flavors deepen and texture becomes denser.
-
Store covered at room temperature for 3 days or refrigerated for up to 7 days.
-
Serve with a scoop of butter pecan ice cream for an extra treat!