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Old School Butter Pecan Pound Cake: A Timeless Southern Classic

There are desserts that feel like warm embraces, and the Old School Butter Pecan Pound Cake is one of them. Rich, buttery, and packed with toasted pecans, this cake is the kind of treat that has been passed down for generations in Southern kitchens. Its dense yet tender crumb, caramel-like nuttiness, and nostalgic flavor make it a perfect centerpiece for holidays, Sunday dinners, or simple afternoon gatherings.

Let’s take a walk through this old-fashioned recipe and learn how to bring this cake to life step by step.

Ingredients You’ll Need

For the cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup butter-flavored shortening (for extra richness and structure)
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk (or buttermilk for extra tanginess)
• 2 teaspoons pure vanilla extract
• 1 teaspoon butter extract (optional, for that classic old-school flavor)
• 1 1/2 cups pecans, toasted and chopped

For the glaze (optional but recommended):

• 1/4 cup unsalted butter
• 1/2 cup brown sugar, packed
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• A pinch of salt

Step-by-Step Method

Step 1: Prepare the Pecans

1. Preheat your oven to 350°F (175°C).
2. Spread the pecans evenly on a baking sheet.
3. Toast them for about 6–8 minutes, or until fragrant and lightly golden.
4. Chop and set aside. Toasting deepens their flavor and makes the cake truly irresistible.

Step 2: Cream the Fats and Sugar

1. In a large mixing bowl, beat together the softened butter and shortening until light and fluffy.
2. Gradually add the sugar, creaming for about 5 minutes until pale and airy.
   • This step is key for that fine, tender crumb of a classic pound cake.

Step 3: Add the Eggs

1. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
2. Scrape down the bowl as needed to ensure even mixing.

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