Serves: 5
Total Calories: 1,419
Beat butter until fluffy. Add baking powder to flour. Add 1/3 of flour mixture to butter and beat until creamy. Set aside. Add ground nuts to remaining 2/3 flour mixture. Set this aside, too. In a separate bowl beat eggs, sugars and vanilla. Set aside. Stir nut mixture into flour mixture. Batter will be very stiff. Then add egg mixture a little at a time blending well after each addition. Pour into a greased and floured 10-inch tube pan or Bundt pan and bake at 300° until cake tests done in the middle.
Note: Be sure to weigh accurately. And grind, not chop the nuts. The success of this recipe depends on exact amounts of ingredients. It has taken many failures to finally come up with the perfect recipe to duplicate the old south version of nut cake. Enjoy!
This Best Ever Butter Pecan Pound Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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