Gâteau quatre-quarts aux noix de pécan et au beurre

1. Cream Butter and Sugars
   In a large bowl, beat butter, shortening, granulated sugar, and brown sugar until light and fluffy, about 3–5 minutes.

2. Add Eggs
   Beat in eggs one at a time, mixing well after each addition.

3. Combine Dry Ingredients
   In a separate bowl, whisk together flour, baking powder, and salt.

4. Mix Batter
   Gradually add dry ingredients to the butter mixture, alternating with milk. Begin and end with flour. Stir in vanilla extract and toasted pecans.

5. Bake
   Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan. Pour batter into the pan and smooth the top.
   Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool
   Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

7. Prepare Glaze (Optional)
   Melt butter in a saucepan. Stir in brown sugar and cream, bring to a gentle boil for 2 minutes. Remove from heat and stir in vanilla and salt. Drizzle warm glaze over the cooled cake.

Conclusion

Butter Pecan Pound Cake is the kind of dessert that never goes out of style—comforting, flavorful, and perfect for sharing. Whether served plain or topped with a rich glaze, every slice delivers buttery sweetness and toasted pecan goodness. Add this Southern classic to your baking rotation, and it’s sure to become a favorite for years to come.

↓ See next page ↓