Pecan Pound Cake
Recipe from Family Circle

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.


Pecan Pound Cake

by 2  people


add your rating
add a comment
Ingredients
    Cake:
    • 2 1/2  cups 
      all-purpose flour
    • 1/2  cup 
      finely ground pecans
    • 1   tablespoon 
      baking powder
    • 1/2  teaspoon 
      salt
    • 3/4  cup 
      (1 1/2 sticks) unsalted butter or margarine, room temperature
    • 2   cups 
      sugar
    • 4   
      eggs
    • 3/4  cup 
      buttermilk
    • 1/4  cup 
      hazelnut liqueur
    • 1   teaspoon 
      vanilla
    Dark Chocolate Glaze:
    • 1/3  cup 
      evaporated milk
    • 1/8  teaspoon 
      salt
    • 5  1  ounce squares 
      bittersweet chocolate, chopped
    White Chocolate Glaze:
    • 5  1  ounce squares 
      white baking chocolate, chopped
    • 3   tablespoons 
      solid vegetable shortening
    • 1/8  teaspoon 
      salt
    Garnish (optional):
    • 1/4  cup 
      pecans, coarsely chopped
    Directions
    Cake:

    1.
    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.
    Dark Chocolate Glaze:

    1.
    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.
    White Chocolate Glaze:

    1.
    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 information
    Per Serving: cal. (kcal) 369, Fat, total (g) 18, chol. (mg) 79, sat. fat (g) 9, carb. (g) 47, fiber (g) 2, pro. (g) 5, sodium (mg) 216, Percent Daily Values are based on a 2,000 calorie diet
    Add Your Review
     Articles
    Buttermilk Pecan Cranberry Scones: An Easy Morning Treat
    .... This recipe for Buttermilk Pecan Cranberry Scones fit the bill! If your brunch audience is simply a roommate or family, I... together the dough for this Buttermilk Pecan Cranberry Scones recipe, I made a few changes. I substituted... with corn, particularly in a scone. I tossed in some extra cranberries and withheld the pecans, simply... read more...
    Island-Style Banana Bread with Coconut and Pecans
    ... breads to the curb with the addition of toasted coconut, cream cheese and fragrant pecans. Click here... loaf cake, but if you're actually looking for something morning-worthy, 2 cups of sugar is a little... read more...
    Gluten Free Cake with Honey and Almonds
    ... and make her a gluten free cake for Mother's Day. To make matters more complicated for my search, she...'s on a diet so I had to find something healthy. That's how I landed on this Flourless Honey Almond Cake..., which has just 234 calories per serving. Click here to get the flourless honey almond cake recipe Right... read more...
    how tos
    Food Blogs We Love
    see more blogs

    shop our favorite products