Pecan Pound Cake

Makes: 16 servings. Prep: 30 minutes. Bake: at 350 degrees F for 50 minutes

Pecan Pound Cake
Servings: 16 Prep 30 mins Bake 350°F 50 mins

Ingredients

Cake:
  • 2 1/2 cups all-purpose flour
  • 1/2 cup finely ground pecans
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter or margarine, room temperature
  • 2 cups sugar
  • 4 eggs
  • 3/4 cup buttermilk
  • 1/4 cup hazelnut liqueur
  • 1 teaspoon vanilla
Dark Chocolate Glaze:
  • 1/3 cup evaporated milk
  • 1/8 teaspoon salt
  • 5 ounces bittersweet chocolate, chopped
White Chocolate Glaze:
  • 5 ounces white baking chocolate, chopped
  • 3 tablespoons solid vegetable shortening
  • 1/8 teaspoon salt
Garnish (optional):
  • 1/4 cup pecans, coarsely chopped

Make It

Cake:

1. Heat oven to 350 degrees F. Coat 12-cup Bundt pan with nonstick cooking spray. Dust with flour.

2. Combine flour, pecans, baking powder and salt in medium-size bowl.

3. Beat butter and sugar in large bowl until creamy, 4 minutes. Beat in eggs, one at a time, beating well after each. Alternately beat in flour mixture with buttermilk, hazelnut liqueur and vanilla, beginning and ending with flour mixture, until well blended and smooth. Pour into prepared pan.

4. Bake in 350 degree F oven 50 minutes or until toothpick inserted in center comes clean. Let cake cool in pan 15 minutes. Remove cake from pan to rack; let cool completely.

Dark Chocolate Glaze:

5. Combine evaporated milk and salt in small saucepan. Bring just to a boil over medium heat. Add chocolate; stir until melted and smooth. Spoon over cake; let stand until set.

White Chocolate Glaze:

6. Combine white chocolate, vegetable shortening and salt in small heavy saucepan. Place over very low heat, stirring occasionally, until melted and smooth. Let cool slightly, about 8 minutes. Spoon over top of Dark Chocolate Glaze; let set. Garnish, if desired.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 369, Fat, total (g): 18, chol. (mg): 79, sat. fat (g): 9, carb. (g): 47, fiber (g): 2, pro. (g): 5, sodium (mg): 216, Percent Daily Values are based on a 2,000 calorie diet.