Butter Cream Pecan Pound Cake Recipe
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
For the Butter Cream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans (for garnish)
Directions:
- Preheat Oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- Prepare the Cake Batter:
- In a large mixing bowl, cream together the butter, vegetable shortening, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Incorporate Dry Ingredients and Milk:
- Gradually add the dry ingredients to the creamed mixture, alternating with the whole milk. Mix until just combined.
- Add Flavor and Nuts:
- Stir in the vanilla extract and 1 cup of chopped pecans.
- Bake the Cake:
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Prepare the Frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, beating well.
- Add the heavy cream and vanilla extract, and beat until the frosting is smooth and fluffy.
- Frost the Cake:
- Spread the butter cream frosting over the cooled cake.
- Sprinkle the remaining 1/2 cup of chopped pecans on top for garnish.
Nutritional Information:
- Calories: 550 kcal per serving
- Servings: 12
Most Popular Questions and Their Answers Related to Butter Cream Pecan Pound Cake:
- Q: Can I substitute the vegetable shortening with more butter? A: Yes, you can use all butter, but the texture may be slightly different.
- Q: Can I use salted butter instead of unsalted? A: Yes, but reduce the added salt in the recipe to balance the flavor.
- Q: How do I ensure my cake is moist? A: Do not overmix the batter and ensure you do not overbake. Checking with a toothpick is key.
- Q: Can I make this cake ahead of time? A: Yes, this cake can be made a day ahead. Store it covered at room temperature.
- Q: What can I use if I don’t have a bundt pan? A: You can use two 9×5 inch loaf pans or a tube pan.
- Q: Can I add different nuts instead of pecans? A: Yes, walnuts or almonds can be used as substitutes.
- Q: How do I store leftovers? A: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Q: Can I freeze this cake? A: Yes, wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
- Q: Can I use a hand mixer instead of a stand mixer? A: Yes, a hand mixer will work just fine.
- Q: What type of frosting goes best with this cake? A: Butter cream frosting complements the cake perfectly, but cream cheese frosting is also a great choice.
- Q: Can I add fruit to this cake? A: Yes, you can fold in 1 cup of dried or fresh fruit such as berries or cherries.
- Q: How can I make sure the cake doesn’t stick to the pan? A: Ensure you thoroughly grease and flour the pan, or use a non-stick baking spray with flour.
- Q: Can I make this cake gluten-free? A: Yes, substitute the all-purpose flour with a gluten-free flour blend.
- Q: What’s the best way to soften butter quickly? A: Cut the butter into small pieces and let it sit at room temperature for about 15 minutes.
- Q: Can I use a sugar substitute in this recipe? A: Yes, you can use a sugar substitute, but it may affect the texture and flavor slightly.
- Q: Can I use light cream instead of heavy cream for the frosting? A: Heavy cream is recommended for the best texture, but light cream can be used if needed.
- Q: How do I know when the cake is done? A: The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs.
- Q: Can I add chocolate chips to the batter? A: Yes, fold in 1 cup of chocolate chips into the batter for a chocolatey twist.
- Q: Should I toast the pecans before adding them to the batter? A: Toasting the pecans can enhance their flavor, but it’s optional.
- Q: Can I make mini pound cakes using this recipe? A: Yes, you can use mini loaf pans or muffin tins, but adjust the baking time accordingly.
By following these tips and answers, you can achieve a perfect Butter Cream Pecan Pound Cake every time!
Achieving the perfect Butter Cream Pecan Pound Cake requires attention to detail and some key techniques to ensure the cake turns out moist, flavorful, and with the right texture. Here are 20 secrets to help you make the perfect Butter Cream Pecan Pound Cake:
- Use Room Temperature Ingredients: Ensure all ingredients, especially butter, eggs, and cream cheese, are at room temperature to help them blend more easily and evenly.
- Cream Butter and Sugar Properly: Cream the butter, shortening, and sugar together until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which helps the cake rise.
- Add Eggs One at a Time: Adding eggs one at a time allows them to emulsify better with the butter and sugar mixture, creating a smoother batter.
- Sift Dry Ingredients: Sifting the flour and baking powder helps to aerate them, leading to a lighter cake texture.
- Alternate Wet and Dry Ingredients: When mixing the batter, alternate adding the dry ingredients and the milk. This helps to incorporate everything evenly without overmixing.
- Do Not Overmix: Once you add the flour, mix just until combined to avoid developing too much gluten, which can make the cake dense.
- Chop Pecans Finely: Finely chopped pecans distribute more evenly throughout the cake, ensuring you get bits of nutty flavor in every bite.
- Use High-Quality Vanilla Extract: Good quality vanilla extract enhances the overall flavor of the cake. Avoid imitation vanilla.
- Prepare the Pan Well: Grease and flour the bundt pan thoroughly to ensure the cake doesn’t stick and comes out cleanly.
- Baking Temperature: Ensure your oven is properly preheated to 325°F (165°C) and maintain this temperature. An accurate oven thermometer can help.
- Bake Until Just Done: Avoid overbaking the cake. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs, not wet batter.
- Cool in Pan Briefly: Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This helps the cake set and reduces the risk of it breaking apart.
- Room Temperature Butter for Frosting: For the butter cream frosting, ensure the butter is softened to room temperature for a smooth, creamy texture.
- Sift Powdered Sugar: Sifting the powdered sugar before adding it to the frosting helps to avoid lumps and makes for a smoother frosting.
- Whip Frosting Well: Beat the frosting mixture until it is light and fluffy. This will create a more airy and spreadable frosting.
- Use Fresh Pecans: Ensure your pecans are fresh and not stale for the best flavor. Toasting them lightly can also enhance their flavor.
- Even Frosting: Spread the frosting evenly over the cooled cake, and use a spatula to create a smooth finish or desired patterns.
- Garnish Wisely: Sprinkle the chopped pecans over the frosting right after spreading it, so they adhere well.
- Store Properly: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
- Serve at Room Temperature: This cake is best served at room temperature to allow the flavors and textures to shine.