Brown Sugar Pecan Pound Cake
1 1/2 cups butter, room temperature
2 cups firmly packed light brown sugar
1/2 cup white sugar
5 large eggs, room temperature
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups finely chopped pecan
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Servings: 12 to 16
Heat the oven to 325 F and grease and flour a 14.5-cup Bundt pan. Using a mixer, cream the butter and sugars until light and fluffy — about 5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir the flour and salt together. Carefully add the dry ingredients a little at a time, mixing well after each addition. Add the vanilla and pecans, and stir to combine.
Pour the batter into the prepared pan and spread evenly. Bake for 1 hour to 1 hour and 10 minutes — or until golden brown and just pulling away from the edges of the pan. A toothpick inserted in the middle should come out clean. Allow to cool for about 15 minutes in the pan before inverting on a serving platter.
Stacey’s Recipe Notes: I find pound cakes need to “age” for best flavor and texture. Resting overnight is ideal.