Best 6 Flavor Pecan Nut Glazed Pound Cake Recipes

PECAN POUND CAKE

Pecan Pound Cake image

This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sweetened shredded coconut
2/3 cup chopped pecans, toasted

Steps:

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 424 calories, Fat 25g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 287mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

DEAN'S 6 FLAVOR POUND CAKE

Dean's 6 Flavor Pound Cake image

This is another one of those recipes that I have been using for years. All of the different extracts really make it taste wonderful. Then it is infused with the 6 flavor glaze to add even more depth in flavor.Adding the glaze to the top creates extra moisture, so the cake is very moist. My neighbors really love this cake with...

Provided by Rose Mary Mogan

Categories Cakes

Time 1h55m

Number Of Ingredients 13

Ingredients

2 stick butter, softened
1/2 c shortening, (i use butter flavored crisco)
2 3/4 c granulated sugar
3 c all purpose flour
1 c milk
5 large eggs, room temperature well beaten
1/2 tsp baking powder
1 tsp each almond, coconut, butter, rum, vanilla & lemon extracts
GLAZE INGREDIENTS:
1 c sugar
1/2 c water
1 tsp each almond, butter, coconut, rum, vanilla & lemon extracts
1 c chopped nuts, (if using for the cake) optional

Steps:

1. Preheat oven to 325 degrees F. Grease & flour a 12 cup tube or bundt pan, or use cooking spray. Set aside till needed.
2. Combine flour with baking powder & set aside till needed.Cream butter, shortening, & sugar until light and fluffy. Add eggs and beat till mixed. Gradually add the flour to the creamed mixture, alternately with the milk. Stir in extracts, & mix well. Pour the batter into the prepared bundt pan & bake in preheated 325 degree oven for 90 minutes.
3. While cake is baking, prepare glaze by combining all of the glaze ingredients in a heavy sauce pan & stir over low heat, until the sugar has dissolved. Poke holes in the cake with a large tined fork or wooden skewer and slowly drizzle the glaze over the top of cake and allow it to soak in, while cake is still in pan. Let cake cool completely before removing from pan.
4. NOTE; When I add nuts to the cake, I pour half of the batter into the cake pan, then sprinkle all the nuts on top of batter, & then add the remaining batter, and bake as directed. This just adds another level of texture to the cake with the crunch from the nuts. You can also dust the nuts with one tablespoon of flour and then add them directly to your batter. Stirring to mix in. Dusting the nuts first, prevents them from sinking to the bottom of the cake, and are more evenly distributed throughout batter.