Saturday, December 4

Pecan Pound Cake

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Pecan Pound Cake Recipe

By Tammy Algood Published: November 1, 2016

  • Yield: 12-15



  1. Preheat the oven to 325 degrees. Grease and flour a 10-inch tube pan and set aside.
  2. In the bowl of an electric mixer, beat the butter until creamy. Gradually add the sugar, beating well. Add the eggs, one at a time, beating well after each addition.
  3. Combine the milk and extract. In a separate bowl, combine the flour, baking powder and salt. Starting with the flour mixture, alternately add to the butter mixture with the milk. Use a low speed on the mixer and blend well after each addition. Fold in the pecans.
  4. Transfer to the prepared pan and bake 1 hour and 30 minutes or until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack 12-15 minutes. Remove from the pan and allow to cool completely on the wire rack before slicing and serving.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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