OLD SCHOOL BUTTER PECAN POUND CAKE

Step 4: Mix the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, and salt.
2. This prevents clumps and ensures even distribution throughout the batter.

Step 5: Combine Wet and Dry Ingredients

1. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour.
   • Example: Add 1 cup flour → 1/2 cup milk → repeat until combined.
2. Stir in the vanilla extract and butter extract for that old-fashioned bakery flavor.

Step 6: Fold in the Pecans

1. Gently fold in the toasted, chopped pecans.
2. Reserve a handful to sprinkle on top before baking if you’d like a nutty crust.

Step 7: Bake the Cake

1. Grease and flour a 10-inch Bundt pan (or tube pan).
2. Pour the batter evenly into the pan, smoothing the top.
3. Bake at 325°F (165°C) for 70–80 minutes, or until a toothpick inserted comes out clean.
   • Pound cakes bake low and slow to achieve that dense yet tender texture.
4. Let the cake cool in the pan for 10–15 minutes before carefully transferring it to a wire rack.

Step 8: Make the Butter Pecan Glaze (Optional but Decadent)

1. In a small saucepan, melt the butter over medium heat.
2. Add brown sugar, cream, and a pinch of salt. Stir constantly until smooth and slightly thickened.
3. Remove from heat and stir in vanilla extract.
4. Drizzle the warm glaze over the cooled cake and sprinkle with extra pecans for a show-stopping finish.

Tips for Success

• Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps everything blend smoothly.
• Don’t Overmix: Once the flour is added, mix just until combined to avoid a tough cake.
• Storage: This cake keeps beautifully for up to 5 days covered at room temperature and tastes even better the next day as the flavors deepen.

Why This Cake is “Old School”

The term “old school” refers to the way this recipe embodies traditional baking—no shortcuts, no premade mixes, just simple ingredients and time-tested methods. The use of butter-flavored shortening, the slow baking process, and the heavy presence of toasted pecans give it that nostalgic Southern charm.

Final Thoughts

The Old School Butter Pecan Pound Cake is more than just a dessert—it’s a memory on a plate. Each bite is rich, nutty, and buttery, making it a true celebration of Southern hospitality and classic home baking. Whether you serve it plain with coffee or dressed up with a buttery glaze, this cake is sure to become a family favorite.

Would you like me to also write a short, printable recipe card version of this for quick kitchen use?