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# **Old-School Butter Pecan Pound Cake: A Classic Southern Delight**
If you love rich, buttery cakes with a hint of nutty crunch, then this **Old-School Butter Pecan Pound Cake** is going to be your new favorite dessert! This classic Southern treat is everything a pound cake should be—dense, moist, and packed with warm, buttery flavor. The addition of **toasted pecans** takes it to the next level, adding a delicious crunch and a deep, nutty aroma that perfectly complements the sweet, buttery cake.
Perfect for holiday gatherings, Sunday dinners, or just because you deserve a treat, this cake will take you straight back to Grandma’s kitchen with every bite. Let’s get baking!
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## **Why You’ll Love This Butter Pecan Pound Cake**
✔ **Rich and Buttery** – Made with real butter for that melt-in-your-mouth texture.
✔ **Nutty and Crunchy** – Toasted pecans add depth and crunch to every slice.
✔ **Old-Fashioned Goodness** – A time-tested recipe that’s been loved for generations.
✔ **Perfect for Any Occasion** – Great for breakfast, dessert, or alongside a cup of coffee.
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## **Ingredients**
### *For the Cake:*
– **1 cup (2 sticks) unsalted butter**, softened
– **2 cups granulated sugar**
– **4 large eggs**
– **1 teaspoon vanilla extract**
– **1 teaspoon butter extract** (optional, but adds extra flavor)
– **2 ½ cups all-purpose flour**
– **1 teaspoon baking powder**
– **½ teaspoon salt**
– **1 cup heavy cream or whole milk**
– **1 cup chopped pecans**, toasted
*For the Butter Pecan Glaze:*
– **½ cup unsalted butter**
– **1 cup brown sugar, packed**
– **¼ cup heavy cream**
– **½ teaspoon vanilla extract**
– **½ cup chopped pecans**
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