Butter Pecan Pound Cake

Enter the realm of Culinary Triumph with the Time-Tested Elegance: 100-Year Baker’s Delight. As a baker of a century, the discovery of this Centennial White Cake is truly a revelation. The light crumb and exquisite moistness make it an unparalleled masterpiece in my baking legacy.


  • 3 Cups Cake Flour
  • 2 Cups Sugar
  • 1 Cup Packed Brown Sugar
  • 3 Sticks Butter (Room Temperature)
  • 5 Eggs (Room Temperature)
  • 1 C Whole buttermilk (Room Temperature)
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon pound cake extract
  • 2 Cups Toasted Pecans

Thick Glaze

  • 2 cups Powdered Sugar
  • 4 oz Butter
  • 4 oz Cream Cheese
  • 4 tsp half and half

How To Make Butter Pecan Pound Cake

  1. Cream butter and sugar together until smooth(about 3-7 minutes)
  2. slowly add eggs 1 at a time
  3. add flavors
  4. add flour and milk
  5. starting with flour and ending with flour
  6. stir in chopped pecans
  7. pour in greased tube pan
  8. Bake 325 Degrees for 1 hour 10 minutes. Check after 45 minutes. Mine was ready at 1 hour .
  9. Insert a toothpick in the center of the cake and if the toothpick comes out with batter on it leave your cake in for the complete baking time.
  10. The toothpick must come out clean.
  11. Let cool in pan on wire rack for 20 mins. Then place on cake plate. Make sure to cover so cake won’t dry out. A tight-fit cake pan would be perfect.