This cake always turns out great. It's wonderful with a steaming cup of coffee on a chilly winter day.
Pecan Pound Cake Recipe
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TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 12-16 servings
Ingredients
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1-1/2 cups butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon vanilla extract
6 eggs
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup flaked coconut
2/3 cup chopped pecans, toasted
Directions
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- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans.
- Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 12-16 servings.
Nutritional Facts
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1 piece: 424 calories, 25g fat (13g saturated fat), 126mg cholesterol, 287mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 5g protein.
Courtesy: Taste of Home
