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

No comments yet.

Leave a Reply

8 + 1 =