Butter Pecan Pound Cake

Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup butter-flavored shortening (or more butter)
• 2 cups granulated sugar
• 1 cup light brown sugar, packed
• 5 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk (or buttermilk for extra richness)
• 1 tsp vanilla extract
• 1 tsp butter extract (optional for enhanced flavor)
• 1 cup chopped pecans, toasted

For the Glaze (optional):

• ¼ cup unsalted butter
• ½ cup light brown sugar
• 2 tbsp milk or heavy cream
• ½ cup powdered sugar (sifted)
• ½ tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.
2. Toast the pecans: In a dry skillet over medium heat, toast chopped pecans for 3–5 minutes until fragrant. Let them cool.
3. Cream butter and sugars: In a large bowl, using a mixer, cream together the butter, shortening, granulated sugar, and brown sugar until light and fluffy (about 4–5 minutes).
4. Add eggs one at a time, beating well after each addition.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
6. Alternate additions: Add the dry mixture to the creamed mixture alternately with milk, beginning and ending with flour. Beat just until combined.
7. Stir in extracts (vanilla and butter extract), then fold in the toasted pecans.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 70–80 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
10. Prepare the glaze (optional): In a small saucepan, melt the butter and brown sugar. Stir in milk and bring to a simmer for 1–2 minutes. Remove from heat, add vanilla, then whisk in powdered sugar until smooth.
11. Drizzle glaze over the cooled cake and top with additional chopped pecans if desired.

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