Here’s a truly old-school, Southern-style Butter Pecan Pound Cake — the dense, rich, buttery kind your grandma (or somebody’s grandma!) made. No shortcuts, no modern fluff. Just classic pound-cake goodness with toasted pecans and deep butter flavor.

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🍰 Old-School Butter Pecan Pound Cake

Ingredients

For the pecans

• 1 ½ cups chopped pecans
• 2–3 tbsp butter (salted or unsalted)

For the pound cake

• 1 ½ cups (3 sticks) unsalted butter, room temperature
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 cup heavy cream or whole milk (cream gives the old-school richness)
• 1 tbsp vanilla extract
• 1 tsp butter extract (optional but VERY old-school)
• ½ tsp baking powder (optional—traditional pound cakes didn’t use it, but many Southern versions add it for slight lift)
• ½ tsp salt

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🔥 Toast the Pecans (Old-school method)

1. Melt the butter in a skillet.
2. Add pecans and toast on medium heat for 4–6 minutes until fragrant.
3. Let cool completely.

This step gives the cake its signature buttery pecan flavor.

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🥣 Make the Cake

1. Preheat oven: 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
2. Cream butter + sugar: Beat for 4–5 minutes until light and fluffy.
3. Add eggs: Add one at a time, mixing well after each.
4. Mix dry ingredients: Whisk flour, salt, and (if using) baking powder.
5. Add dry + cream alternately:
   • Add ⅓ of flour mixture → mix
   • Add ½ of cream → mix
   • Repeat, ending with flour
6. Add extracts: Vanilla + butter extract.
7. Fold in pecans (reserve a small handful for the top if you like).
8. Pour into pan and tap lightly to remove air bubbles.

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⏳ Bake

• Bake 75–90 minutes at 325°F
• Cake is done when:
  ✔ a toothpick comes out clean
  ✔ top is golden and slightly cracked

Cool in the pan 15–20 minutes, then remove and finish cooling completely.

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🍯 Optional Butter Pecan Glaze (Old-School “Wet Glaze”)

• 4 tbsp butter
• ½ cup brown sugar
• ¼ cup heavy cream
• 1 tsp vanilla
• Pinch of salt
• ½ cup chopped toasted pecans

Melt butter + sugar + cream; simmer 2 minutes until slightly thickened. Stir in vanilla + pecans and pour over warm cake.

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🤎 Want it more buttery? More pecans?

Tell me how you remember yours, and I can tailor it to match the exact old-school version you’re craving.