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## **Instructions**
### **Step 1: Toast the Pecans**
Preheat your oven to **350°F (175°C)**. Spread the chopped pecans on a baking sheet and toast them for about **5-7 minutes**, until they are fragrant. Let them cool while you prepare the batter.
### **Step 2: Make the Pound Cake Batter**
1. **Cream the Butter and Sugar** – In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about **3-4 minutes**.
2. **Add the Eggs and Flavorings** – Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and butter extract.
3. **Mix the Dry Ingredients** – In a separate bowl, whisk together the flour, baking powder, and salt.
4. **Combine Wet and Dry Ingredients** – Gradually add the flour mixture to the butter mixture, alternating with the heavy cream (or milk). Start and end with the flour mixture. Mix just until combined—don’t overmix!
5. **Fold in the Toasted Pecans** – Gently fold in the toasted pecans, ensuring they are evenly distributed.
### **Step 3: Bake the Cake**
1. Grease and flour a **10-cup Bundt pan or loaf pan**. Pour the batter evenly into the pan and smooth the top.
2. Bake at **325°F (163°C) for 60-75 minutes**, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for **10-15 minutes**, then turn it out onto a wire rack to cool completely.
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## **Step 4: Make the Butter Pecan Glaze**
1. In a small saucepan, melt the butter over medium heat.
2. Stir in the brown sugar and heavy cream. Cook, stirring constantly, until the mixture starts to thicken (about **3-4 minutes**).
3. Remove from heat and stir in the vanilla extract and chopped pecans.
4. Let the glaze cool slightly before drizzling over the cooled cake.
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## **Serving and Storing Tips**
– **Serving:** This cake is best served slightly warm or at room temperature. Pair it with a cup of coffee or vanilla ice cream for an extra treat!
– **Storing:** Store the cake in an airtight container at room temperature for up to **4 days**, or refrigerate for up to **a week**.
– **Freezing:** Wrap slices individually in plastic wrap and freeze for up to **3 months**. Thaw at room temperature before serving.
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## **Final Thoughts**
This **Old-School Butter Pecan Pound Cake** is a true Southern classic that never goes out of style. Whether you’re making it for a family gathering or simply treating yourself, the buttery, nutty flavor and moist texture will have everyone asking for seconds.
Give this recipe a try, and let me know how it turns out! Happy baking! 🍰✨
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