Pecan Pound Cake
If pound cake isn't rich enough for you, try this version with ground pecans in the batter and drizzled with both semisweet and white chocolate.
Prep Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
Makes 16 servings.
Ingredients
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Cake:
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2-1/2 cups all-purpose flour
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1/2 cup finely ground pecans
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1 tablespoon baking powder
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1/2 teaspoon salt
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3/4 cup (1 1/2 sticks) unsalted butter or margarine, room temperature
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2 cups sugar
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4 eggs
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3/4 cup buttermilk
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1/4 cup hazelnut liqueur
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1 teaspoon vanilla
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Dark Chocolate Glaze:
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1/3 cup evaporated milk
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1/8 teaspoon salt
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5 ounce each) bittersweet chocolate, chopped
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White Chocolate Glaze:
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5 ounce each) white baking chocolate, chopped
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3 tablespoons solid vegetable shortening
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1/8 teaspoon salt
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Garnish (optional):
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1/4 cup pecans, coarsely chopped
Directions
1
Cake: Heat oven to 350 degrees F. Coat 12-cup Bundt pan with nonstick cooking spray. Dust with flour.
2
Combine flour, pecans, baking powder and salt in medium-size bowl.
3
Beat butter and sugar in large bowl until creamy, 4 minutes. Beat in eggs, one at a time, beating well after each. Alternately beat in flour mixture with buttermilk, hazelnut liqueur and vanilla, beginning and ending with flour mixture, until well blended and smooth. Pour into prepared pan.
4
Bake in 350 degree F oven 50 minutes or until toothpick inserted in center comes clean. Let cake cool in pan 15 minutes. Remove cake from pan to rack; let cool completely.
5
Dark Chocolate Glaze: Combine evaporated milk and salt in small saucepan. Bring just to a boil over medium heat. Add chocolate; stir until melted and smooth. Spoon over cake; let stand until set.
6
White Chocolate Glaze: Combine white chocolate, vegetable shortening and salt in small heavy saucepan. Place over very low heat, stirring occasionally, until melted and smooth. Let cool slightly, about 8 minutes. Spoon over top of Dark Chocolate Glaze; let set. Garnish, if desired. Makes 16 servings.
Nutrition Facts
Calories 369, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 79 mg, Sodium 216 mg, Carbohydrate 47 g, Fiber 2 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Butter Pound Cake
My updated version of the traditional "pound of butter, pound of sugar, pound of eggs, pound of flour" recipe produces a pound cake that's soft and moist, yet still has the classic's buttery flavor and springy texture. The recipe is easily altered for the season. The three variations below are perfect for winter. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries.
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