Welcome to the first day of our Holiday Blog Series! I’ve teamed up with some great ladies to bring you a weeklong series celebrating recipes, gift-wrap, crafts, wreaths and tablescapes. Most of you know I have a serious sweet tooth. I love, love, love to bake. Every year my Granny gives me a mounding plate of all of her signature-baked goods like Martha Washington balls, peanut butter cups, divinity and peanut brittle. She usually sneaks a piece of pecan pie on the plate as well. To know that she spent so much time in her kitchen baking for our family makes me melt. In addition to all the sweet treats, she also gives me a huge bag of shelled pecans from her pecan grove. It’s a dream gift for a fellow baker. With this in mind, I thought I would share a recipe for Pecan Pound Cake.
Here are the ingredients you’ll need:
2 sticks of unsalted butter (softened)
2 cups of sugar
2 cups all purpose flour
2 teaspoons vanilla extract
1 cup coarsely chopped pecans
Pour 2 cups of sugar in a large mixing bowl (I use a stand mixer)
add 2 sticks of unsalted butter softened and cream butter and sugar together on low speed.
Next add in eggs one at a time. Beat until creamy.
Slowly beat in 2 cups of all-purpose flour, adding ½ cup at a time to the pound cake batter.
Next add 2 teaspoons of vanilla extract. Mix on low speed until incorporated into the batter.
Fold in 1 cup of coarsely chopped pecans.
Pour batter into well-greased and floured tube or bunt cake pan.
Bake at 350 degrees for 1 hour or until done.
Remove cake from pan immediately and cool.
Serve pecan pound cake naked, with seasonal berries or with your favorite glaze.
We love this with a salted caramel glaze.
Be sure to check out the other recipes in this series:
I can’t wait to see you guys back here tomorrow. We’ll be showcasing our gift-wrapping ideas!