A Century of Baking: This Cake Is a True Showstopper

It is a Butter Pecan Pound Cake with a creamy crumb that is bathed with melted butter and dotted with toasted pecans flavored with butter that is so yummy. The tasty dessert is further enhanced by the thick glaze and it fits into every occasion.

Ingredients:
To make the Cake:

Ingredient Quantity
Cake Flour 3 cups
Granulated sugar 2 cups
Compact Brown Sugar 1 cup
Butter (unsalted, at room temperature) 3 sticks (1 1/2 cups)
Eggs (¡PoCmroThis5
Whole Buttermilk (at room temperature) 1 cup
Baking Powder 1/2 teaspoon
Salt 1/4 teaspoon
Vanilla Extract 1 table spoon
Pound

Cake Extract 1 tablespoon
Toasted Pecans 2 cups

In preparing the Thick Glaze:

Ingredient Quantity
Powdered Sugar 2 cups
Unsalted butter 4 ounces
Cream Cheese 4 ounces
Half and Half 4 teaspoons

Instructions:
The Cake Making:

Preheat the oven and pan: Preheat your oven to 325degrees (160degrees). A tube pan should be greased and floured.
Butter

and sugar: The softened butter and both granulated sugar and packed brown sugar need to be creamed together in a large mixing bowl until the mixture turns light and smooth (approximately 3-7 minutes).
Add eggs: Add the room temperature eggs one at a time beating well after each addition until mixed completely.
Add flavorings: add the vanilla and pound cake extract and stir.
Alternate again flour and buttermilk: Add the cake flour and buttermilk alternately to the batter starting and finishing with the cake flour. When adding flour and the buttermilk mix just until almost combined after each addition. Do not overmix.
Fold in pecans: Fold in the chopped toasted pecans until its consistency is mixed well throughout the batter.
Pour into pan: Pour the ready batter in the prepared tube pan evenly.
Bake: Bake at the preheated oven 1 hour 10 minutes. After 45 minutes, start checking the doneness. The baking time could differ depending on your oven.
To test whether it is done: Use a toothpick to insert into the middle of the cake. A cake will be ready when the toothpick is taken out clean (without wet batter adhering to it). In case there remains batter, bake it further.
Pan Cool: after baking, place the cake in the pan over a wire rack to cool about 20 minutes.
Turn out of pan: Turn the cake out on a serving plate after 20 minutes.
Let the cake cool: Let the cake cool down entirely before glazing. Wrap the cake well in order to avoid drying up.

The Preparation of the Thick Glaze:

Melt butter and cream cheese: In a saucepan on low heat melt the butter and cream cheese together, stirring until smooth.
Whisk in powdered sugar: Take the saucepan off the heat and slowly add the powdered sugar whisking the glaze until it becomes smooth and lump-free.
Making it with Half and Half: Add in the half and half and stir until the glaze has a consistency you like. In case it is too thick, add an extra slight amount of half and half.
Glaze cake: Let cake cool completely and then pour thick glaze all over top and sides of pound cake. Let it cool and then slice and serve.

Have a Great Tasting Butter Pecan Pound Cake!