OLD SCHOOL BUTTER PECAN POUND CAKE !!!

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### **Instructions**

#### **1. Toast the Pecans**
Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast for about 8–10 minutes until fragrant. Let them cool, then chop finely.

#### **2. Preheat the Oven and Prepare the Pan**
Lower the oven temperature to 325°F (165°C). Grease and flour a bundt pan or a tube pan, ensuring every nook and cranny is coated to prevent sticking.

#### **3. Cream the Butter and Sugars**
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating the cake’s signature texture.

#### **4. Add the Eggs**
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

#### **5. Mix the Dry Ingredients**
In a separate bowl, whisk together the flour, baking powder, and salt.

#### **6. Combine Wet and Dry Ingredients**
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing. Stir in the vanilla extract, butter extract (if using), and toasted pecans.

#### **7. Bake the Cake**
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 1 hour and 15–20 minutes, or until a toothpick inserted into the center comes out clean.

#### **8. Cool and Glaze**
Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack. If using the glaze, combine butter, brown sugar, and heavy cream in a saucepan over medium heat. Bring to a simmer, then remove from heat and whisk in powdered sugar and vanilla. Drizzle over the cooled cake.

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### **Serving Suggestions**
– **Classic Presentation**: Serve slices as is with a cup of coffee or tea.
– **With Ice Cream**: Pair with a scoop of vanilla or butter pecan ice cream for an extra treat.
– **Festive Touch**: Dust with powdered sugar or add a sprinkling of chopped pecans on top of the glaze.

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### **Tips for Success**
1. **Room Temperature Ingredients**: Ensure the butter, eggs, and milk are at room temperature for a smoother batter.
2. **Proper Mixing**: Avoid overmixing after adding the flour to keep the cake tender.
3. **Pan Prep**: Be thorough when greasing and flouring the pan to prevent sticking.
4. **Test for Doneness**: Check the cake with a toothpick at the 1-hour mark to avoid overbaking.

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### **Why This Cake Is a Keeper**

The **Old School Butter Pecan Pound Cake** isn’t just a dessert—it’s a slice of nostalgia. Every bite carries the warmth of homemade love, the richness of butter, and the nutty charm of toasted pecans. Whether you’re baking it for a holiday table or just to relive memories of Sunday dinners at Grandma’s, this cake is sure to become a cherished addition to your recipe collection.

Enjoy the classic, buttery goodness of this timeless cake! 🥮✨