Brown Sugar Pecan Pound Cake

Ingredients

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

Preparation

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.