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Pecan Pound Cake

Pecan Pound Cake recipe image
This traditional Pecan Pound Cake is a comforting dessert that balances dense richness with a tender, moist crumb. The recipe uses separated eggs to create a lighter texture than standard pound cakes, while folded-in chopped pecans provide a delightful crunch and nutty aroma. Perfect for afternoon tea, holiday gatherings, or simply enjoying with a cup of coffee, this cake offers a nostalgic home-baked flavor. The combination of cake flour and yogurt ensures it stays soft for days. It is an excellent choice for special occasions or when you want to treat yourself to something indulgent yet approachable.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 2427.6
Dietary: Vegetarian
Description
This traditional Pecan Pound Cake is a comforting dessert that balances dense richness with a tender, moist crumb. The recipe uses separated eggs to create a lighter texture than standard pound cakes, while folded-in chopped pecans provide a delightful crunch and nutty aroma. Perfect for afternoon tea, holiday gatherings, or simply enjoying with a cup of coffee, this cake offers a nostalgic home-baked flavor. The combination of cake flour and yogurt ensures it stays soft for days. It is an excellent choice for special occasions or when you want to treat yourself to something indulgent yet approachable.
Ingredients
  • 1 cup Butter (or marg.) ; softened
  • 2 cup Sugar
  • 6 Eggs; separated
  • 3 cup Cake flour
  • 1/4 teaspoon Soda
  • 1 cup Yogurt, plain; or sour cream
  • 2 cup Pecans; chopped to 4 cups
Directions
  1. 1
    Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch tube pan or Bundt pan.
  2. 2
    In a large bowl, cream the softened butter and sugar together until light and fluffy.
  3. 3
    Add the egg yolks one at a time, beating well after each addition until fully incorporated.
  4. 4
    Measure out about 1/4 cup of the cake flour and set it aside in a small bowl.
  5. 5
    In a separate bowl, combine the remaining cake flour and baking soda.
  6. 6
    Add the flour mixture and yogurt to the butter mixture alternately, beating well after each addition.
  7. 7
    In a clean, dry bowl, beat the egg whites until stiff peaks form.
  8. 8
    Gently fold the stiffly beaten egg whites into the batter.
  9. 9
    Toss the chopped pecans with the reserved 1/4 cup of flour, then fold them into the batter.
  10. 10
    Spoon the batter into the prepared pan, smoothing the top.
  11. 11
    Bake at 300 degrees F (149&# 194;°C) for 1 hour and 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
  12. 12
    Cool in the pan on a wire rack for 15 minutes before removing from the pan.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2427.6kcal
% Daily Value *
Total Fat 137.0g211%
Saturated Fat 41.8g209%
Cholesterol 129.6mg44%
Sodium 408.6mg18%
Total Carbohydrate 287.2g96%
Dietary Fiber 14.6g59%
Sugars 129.7g
Protein 29.2g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure eggs are at room temperature for better volume when whipping whites.

If using sour cream instead of yogurt, full-fat is recommended for best texture.

To prevent pecans from sinking, coating them in flour before folding into the batter is essential.

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: pecan, pound cake, bundt cake, nut cake, baking, dessert, homemade, classic, moist, rich, traditional, afternoon tea, holiday, comfort food, flour, butter, eggs, yogurt
Read it online: https://www.chefs-mate.com/recipe/pecan-pound-cake/