INGREDIENTS
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup butter-flavored shortening
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1 1/2 cups chopped pecans, toasted
For the Glaze (optional):
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar, sifted
INSTRUCTIONS
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- Toast the pecans: Spread chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Set aside to cool.
- Cream the butter and sugars: In a large bowl, beat together the butter, shortening, granulated sugar, and brown sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture.
- Add vanilla and pecans: Stir in vanilla extract and fold in the toasted pecans.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- Make the glaze (optional):
- In a small saucepan, melt the butter over medium heat.
- Add brown sugar and milk, stirring until smooth and bubbly.
- Remove from heat, stir in vanilla, then whisk in powdered sugar until smooth.
- Drizzle over the cooled cake.
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