Ingredients:
3 cups Cake Flour
2 cups Sugar
1 cup Packed Brown Sugar
3 sticks Butter (at Room Temperature)
5 Eggs (at Room Temperature)
1 cup Whole Buttermilk (at Room Temperature)
1/2 tsp Baking Powder
1/4 tsp Salt
1 tablespoon Vanilla Extract
1 tablespoon Pound Cake Extract
2 cups Toasted Pecans
Thick Glaze:
2 cups Powdered Sugar
4 oz Butter
4 oz Cream Cheese
4 tsp Half and Half
Instructions:
Cream together butter and sugar until smooth (approximately 3-7 minutes).
Slowly add eggs one at a time.
Incorporate vanilla and pound cake extract.
Alternate adding flour and buttermilk, starting and ending with flour.
Stir in chopped pecans.
Pour the batter into a greased tube pan.
Bake at 325 degrees Fahrenheit for 1 hour and 10 minutes. Check at 45 minutes, and continue baking until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for 20 minutes, then transfer to a cake plate. Ensure the cake is covered to prevent drying out, and a snug-fitting cake pan works perfectly.
