Mom’s Pecan Pound Cake

¾ pounds unsalted butter; softened
1 1-pound box powdered sugar
6 eggs
4 cups cake flour
½ cup water
2 teaspoons vanilla
4 ounces Pecan Valley Pecan Pieces1. Preheat oven to 350ºF. Grease and lightly flour a 9-inch tube pan.
2. In a large mixing bowl, cream butter until light and fluffy, then gradually add sugar.
3. Add eggs one at a time, beating until light and creamy.
4. Add flour alternately with water and vanilla, beating until smooth and light. Fold in pecans. Pour in pan.
5. Bake in a preheated oven for one hour or until toothpick inserted in center comes out clean. Do not over bake, or it will be dry.

Serves 12 to 16

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