BUTTER PECAN POUND CAKE WITH CARAMEL GLAZE
This cake is so good, it will make you do a happy dance! It was created one day when I was trying to figure out what to do with some leftover pecans. I heard someone saying they loved pecan pound cake with caramel frosting, so I came up with a caramel glaze to pour over my cake,
Provided by Renee Covington
Categories Cakes
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. Bake at 325 degrees for 1 hour or until tooth pick comes out of cake clean when testing Grease and flour an angel food cake pan or a bundt pan
- 2. In a large bowl mix together cake flour, sugar, baking powder, baking soda, salt. Then add buttermilk, eggs, sticks of butter, and vanilla extract. Mix for 2 minutes then fold in chopped pecans.
- 3. Pour into the greased pan and bake for 1 hour or until a tooth pick comes out clean when you test for doneness. Let the cake cool for 15 minute - ½ hour then remove.
- 4. Caramel Glaze Directions
- 5. In a sauce pan add butter and let it melt then add brown sugar and milk. Stirring constantly, bring to a boil for 2 minutes then remove from heat. Stir in the vanilla extract and stir for about 1 minute. Spoon or pour glaze over the cake. Enjoy!
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