Pecans and Cream Pound Cake

⅓ cup unsalted butter
½ cup brown sugar; firmly packed
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
½ cup dried coconut
¼ cup Pecan Valley Pecan Pieces; finely chopped
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon sea salt
½ cup unsalted butter
3 ounces cream cheese
¾ cups granulated sugar
2 large eggs
¼ cup milk
1 teaspoon vanilla extract1. Preheat oven to 325ºF.
2. In a large mixing bowl combine ⅓ cup butter, brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and pecans. Blend well. Set aside ¼ cup of this mixture. Press remaining mixture onto sides and bottom of a well-greased 9-inch-by-5-inch-by-3-inch loaf pan. Refrigerate while preparing cake
3. Sift 1½ cups flour with baking powder and salt. Set aside.
4. In a large mixing bowl cream together ½ cup butter and cream cheese.
5. Gradually add granulated sugar and cream until light and fluffy.
6. Add eggs, one at a time, beating well after each. Add half the flour mixture; blend well. Use low speed of mixer if using. Blend in milk and vanilla extract; blend in remaining flour mixture.
7. Pour batter into prepared pan that has been refrigerated. Sprinkle with reserved crumb mixture.
8. Bake in a preheated oven for 60 to 70 minutes or until cake is golden brown and springs back when lightly touched.
9. Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack.
10. Serve this delicious cake as is, or use a lemon sauce over.

Note: Substitute 1 teaspoon pure orange extract or 1 teaspoon pure rum extract for the vanilla if preferred.

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