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### **Old School Butter Pecan Pound Cake: A Nostalgic Southern Classic**
Few desserts capture the heart of traditional Southern baking like an **Old School Butter Pecan Pound Cake**. Rich, buttery, and loaded with the toasty goodness of pecans, this cake is the epitome of comfort food. Perfect for family gatherings, holidays, or just because, this timeless recipe is a delightful nod to simpler times when homemade desserts were the centerpiece of every celebration.
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### **Why You’ll Love This Cake**
– **Rich and Buttery**: The buttery flavor is enhanced by the toasted pecans, making every bite indulgent.
– **Moist Texture**: True to its name, this pound cake is dense yet tender, with a melt-in-your-mouth crumb.
– **Easy to Make**: A simple recipe with straightforward ingredients, ideal for bakers of all skill levels.
– **Timeless Appeal**: Its classic flavor profile has been a favorite across generations.
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### **Ingredients**
For the cake:
– 1 cup (226g) unsalted butter, softened
– 2 cups (400g) granulated sugar
– 1 cup (200g) light brown sugar, packed
– 5 large eggs, at room temperature
– 1 cup (240ml) whole milk
– 3 cups (375g) all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tsp vanilla extract
– 1 tsp butter extract (optional, for extra buttery flavor)
– 1 1/2 cups (180g) pecans, toasted and chopped
For the glaze (optional):
– 1/4 cup (60g) unsalted butter
– 1/4 cup (50g) brown sugar
– 2 tbsp heavy cream
– 1/2 cup (60g) powdered sugar
– 1/2 tsp vanilla extract
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