Description
A rich, moist cake bursting with toasted pecans and warm Southern charm. This traditional Georgia favorite features a tender crumb and buttery pecan flavor in every bite.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups finely chopped pecans
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole pecans for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Toast chopped pecans in oven for 8 minutes, stirring once. Let cool.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time.
- Mix dry ingredients in separate bowl. Gradually add to butter mixture, alternating with milk.
- Fold in toasted pecans and vanilla. Pour into prepared pan.
- Bake 60 minutes or until toothpick comes out clean. Cool 15 minutes before removing from pan.
Notes
- Store in airtight container up to 5 days
- Can be frozen for up to 3 months
- For extra richness, serve with vanilla ice cream or bourbon sauce
- Prep Time: 25 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 485
- Sugar: 32g
- Sodium: 245mg
- Fat: 28g
- Saturated Fat: 11g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 98mg