Instructions:
– Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt or tube pan.
– Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each.
– Sift together flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk. Mix in vanilla and pecans.
– Pour batter into prepared pan. Bake for 60-70 minutes, until a toothpick inserted into the center comes out clean.
– For the topping, melt butter in a saucepan. Add brown sugar and cream, stirring until smooth. Stir in pecans and cook for 2-3 minutes.
– Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
– Spoon pecan topping over cooled cake.
In the sweet symphony of flavors and textures that is the Old School Butter Pecan Pound Cake, we find not just a dessert, but a cherished link to the past and a source of comfort and joy in the present. With its rich buttery crumb, delicate sweetness, and satisfying crunch of pecans, this cake embodies the essence of homemade goodness and the warmth of shared moments with loved ones. As we bid farewell to each slice, let us carry with us the memories created and the simple pleasures enjoyed, knowing that the legacy of this timeless recipe will continue to inspire and delight for generations to come.