A Southern Grace: Pecan Pie Pound Cake

Pecan Pie Pound Cake


Makes 1 12-cup bundt cake or 2 8x4-inch loaf cakes

  • 1 cup butter, softened
  • 1/2 cup vegetable shortening or coconut oil
  • 1 cup brown sugar, packed
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
Pecan Filling:
  • 1 cup brown sugar, packed
  • 1/2 cup dark corn syrup
  • 1/4 cup butter, melted
  • 1/2 cup milk or cream
  • 1/2 teaspoon salt
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract
Preheat oven to 325 degrees F. Liberally grease and flour a 12-cup bundt pan or 2 8x4-inch loaf pans. Set aside.
To make the pecan filling, combine all ingredients except pecans and vanilla in a medium saucepan.
Bring to a boil over medium-high heat, stirring constantly.
Once boiling, continue to stir and boil for one full minute.
Remove from heat and add in the vanilla extract and chopped pecans.
Chill in the refrigerator while you work on the batter.
Beat butter at medium speed with an electric or stand mixer until creamy, about 5 minutes.
Gradually add sugars, beating at medium speed until light and fluffy.
Add eggs, 1 at a time, beating just until the yolk disappears.
Beat in the vanilla.
Sift together the flour, baking powder, and salt.
Add the dry ingredients to the butter mixture alternately with milk, beginning and ending with flour mixture.
Beat batter at low speed just until blended after each addition.
Spread the batter into the prepared pan(s).
Sprinkle the tops with coarse sugar, if desired.
Bake for 90-105 minutes for a bundt pan or 60-75 minutes for loaf pans, or until a long skewer inserted into the center comes back clean.
Cool in the pan on a cooling rack for 10 minutes then turn onto the rack to cool completely.
You can slice the cooled cake in half and add the pecan filling, spreading it to the edges so that an even layer is formed. (If you're using loaf pans, try to divide it evenly.)
Alternatively, you can just slather the filling right on top of the cooled cake(s).
Slice and enjoy!

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