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Butter Pecan Cake Loaf

Butter Pecan Cake Loaf: Moist Comfort Food You'll Love

This Butter Pecan Cake Loaf is a delightful dessert made with butter and toasted pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter soften for easier mixing
  • 1.75 cups Granulated Sugar sweetens the loaf
  • 4 large Eggs use at room temperature
  • 1 teaspoon Vanilla Extract pure vanilla works best
  • 0.5 teaspoon Almond Extract omit if preferred
  • 3 cups All-Purpose Flour consider sifting before measuring
  • 1 teaspoon Baking Powder leavening agent
  • 0.5 teaspoon Baking Soda for extra leavening
  • 0.5 teaspoon Salt enhances flavors
  • 1.25 cups Buttermilk can substitute with milk and lemon juice
  • 1 cup Chopped Pecans toast for maximum aroma
For the Glaze
  • 0.5 cup Unsalted Butter rich base for glaze
  • 0.25 cup Light Brown Sugar infuses sweetness
  • 0.25 cup Milk achieves smooth glaze
  • 1.5 cups Powdered Sugar sifted to prevent lumps
  • 0.5 cup Chopped Pecans for Garnish adds visual appeal

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Loaf pan
  • saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, beat butter and sugar together until light and fluffy, about 3-5 minutes.
  2. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients, alternating with buttermilk. Start and end with dry ingredients.
  5. Fold in toasted chopped pecans.
  6. Grease and flour a 9x5 inch loaf pan. Pour batter into the pan and level the top.
  7. Bake for 55-65 minutes, checking doneness with a toothpick.
  8. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  9. Melt butter for the glaze, stir in brown sugar and milk, bring to a simmer. Add vanilla and whisk in powdered sugar.
  10. Pour glaze over the cooled cake and sprinkle with toasted pecans.
  11. Let the glaze set for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for best results. Avoid overmixing for a light cake. Toasting pecans enhances flavor.

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