Ingredients for Cinnamon Pecan Pound Cake
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How to Make Cinnamon Pecan Pound Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour two 9x5 inch loaf pans.
- In a large bowl, cream together the softened butter and sugar at medium speed for 3-4 minutes, until light and fluffy.
- Reduce speed to low and gradually add the eggs one at a time, mixing well after each addition.
- Beat in the vanilla extract.
- In a separate large bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Gradually add the dry ingredients and milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix on low speed just until combined. Do not overmix.
- Gently fold in the chopped pecans.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. (Start checking at 50 minutes).
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
1015g
Fat
343g
Carbs
136g
