Pecan Pie Pound Cake


1/2  cup Chopped Pecans
1 cup Brown Sugar
1/3 cup Heavy Cream
5 Tablespoons Butter
3/4 cup Powdered Sugar
1 teaspoon Vanilla


Make cake according to package directions. Once baked allow to cool. 
I always use a bundt pan, it just turns out prettier to me, but you can use any kind of pan to bake yours in that you choose.
Toasting the pecans are optional…but it sure does make them good! Preheat oven to 350F. 
Chop pecans and place on baking sheet or shallow pan…or you can roast them and then chop them. 
The choice is yours! Bake pecans for 8-10 minutes or until pecans are toasted and fragrant.
AFTER the pecans have toasted…
In a medium saucepan, bring the brown sugar, cream and butter to a boil over medium heat, stirring constantly. 
Boil for about 1 minute. 
Remove from heat, and whisk in powdered sugar and vanilla until smooth then gently stir in toasted pecans. Pour or drizzle over cake.

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