Butter Cream Pecan Pound Cake Recipe
Tea time desserts are my favorite especially if they have pecans in them. The buttercream pound cake has gotten a lot of attention online due to its delicious taste and rum-glazed topping
Print
Pin
Ingredients
- Buttermilk 1 cup
- Brown sugar 3 cups
- Eggs 6
- Butter 2 cups at room temperature
- All-purpose flour 3 cups
- Baking powder 2 tsp
- Ground cinnamon 2 tsp
- Vanilla essence 2 tbsp
- Pecans 2 cups chopped
- Baking soda ¼ tsp
- Allspice half tsp
- Nonstick cooking spray
For the preparation of the glaze:
- Rum 1 tbsp
- Butter ¼ cup
- Granulated sugar ¼ cup
- Heavy whipped cream ¼ cup
- Brown sugar light ¼ cup
- Powdered sugar 1 cup
- Chopped pecans for garnishing Optional
Instructions
- Preheat the oven to 325 degrees F. Start by adding butter to the electric mixer and mix it until it gets creamy. Slowly add the brown sugar during the process and let it mix. Now after the brown sugar, add eggs one by one.
- Now mix the remaining ingredients except vanilla, pecans, and buttermilk. Start preparing the flour mixture and put it slowly with buttermilk in the butter mixture we prepared above. Use them one by one, so you get the best consistency.
- Grease a Bundt pan. Put the prepared mixture in the Bundt pan and bake in the oven for 1 hour and 15 minutes. Use a toothpick to check whether the cake is ready or not. If it is ready, then keep it aside and let it cool to room temperature.
- We will start preparing the glaze now. Take a saucepan and add all the ingredients except powdered sugar, pecans, and rum.
- Let it cook for 1 minute, and then add the rum slowly in it.
- Slowly and gradually add the powdered sugar and pecans to the end.
- Mix it well, and pour it over the cake and let it cool for 4-5 hours. You can even let it cool overnight and serve it the other day.
