• Powdered Sugar Pound Cake with Pecans #BundtBakers

    by Dorothy Reinhold on January 16, 2014

    Print This Post Print This Post Powdered Sugar Pound Cake with Pecans | www.ShockinglyDelicious.com

    You can never have too many recipes for great Bundt cakes, and this one proves that rule.

    Listed as one of Sunset Magazine’s all-time favorite test kitchen recipes (Jan. 2014 issue), this Powdered Sugar Pound Cake with Pecans really delivers. It is deceptively simple, like most pound cakes – with butter, sugar and eggs as the backbone, and cake flour used to make a more tender crumb.

    Since the flavor is vanilla, I used the best I could find – Heilala Vanilla Extract from New Zealand, and I doubled it. I chose pecans instead of almonds for the nuts because I think they cut better in a slice of cake.

    What emerged from the oven was a wonder – sweet, fragrant, meltingly tender – and the perfect cap to Christmas dinner. They called it a “seemingly humble but extraordinary dessert.”

    Powdered Sugar Pound Cake with Pecans | www.ShockinglyDelicious.comI’m going to pull this recipe out all year long. Sunset’s editors say they make it for every staff party. I can see why!

    Recipe: Powdered Sugar Pound Cake with Pecans

    Summary: With its fine crumb and almost candylike pecan-studded shell, this is pound cake gone fancy.


    • 3/4 pound (1 1/2 cups) butter (I used unsalted butter and added ½ teaspoon salt to the recipe)
    • 1 pound (3 1/2 cups) powdered sugar, sifted
    • 6 large eggs
    • 1 teaspoon vanilla extract (I used 2 teaspoons Heilala Vanilla Extract)
    • 2 3/4 cups sifted cake flour
    • 1/4 cup sliced almonds (I used 1/3 cup chopped pecans)


    1. Preheat oven to 300°. Beat butter in a large bowl with a mixer until creamy. Slowly add powdered sugar, beating until mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually beat flour into creamed mixture.
    2. Heavily butter and flour a 10-in. (12-cup) plain or decorative tube pan (I sprayed it with Baker’s Joy); add almonds (or pecans), then tilt pan to coat inside with nuts. Scrape batter into pan and smooth top.
    3. Bake until a toothpick inserted in center comes out clean, about 1 1/2 hours. Let cool in pan on a rack 5 minutes (I recommend 10 minutes), then run a knife around edges of tube to loosen cake. Turn out onto rack and let cool at least 1 hour. Serve slightly warm or at room temperature, cut into thin slices.
    4. Make ahead: Up to 2 days, airtight at room temperature.
    5. Yield: Serves 16 (serving size: 1 slice)


    Adapted from Sunset Magazine. Original recipe by a reader known only as G.L. from Bremerton, Washington, who gave it to them in 1963. They serve it frequently at staff parties.

    Preparation time: 15 minutes
    Cooking time: 1 hours 30 minutes
    Diet type: Vegetarian
    Number of servings (yield): 16
    Culinary tradition: USA (General)
    My rating 5 stars:  ★★★★★ 

    Powdered Sugar Pound Cake with Pecans | www.ShockinglyDelicious.com

    Bundt Bakers

    This month, for the inaugural edition of Bundt Bakers, our theme and ingredient of choice is NUTS.  We have almonds and walnuts, pistachios and hazelnuts and lots of pecans, all baked into delicious Bundt cakes. It’s a wonderful array of nutty cakes for you today, hosted by Stacy of Food Lust People Love.

    This month our Bundt Bakers are:

    How to join inBundt Bakers logo on Shockingly Delicious

    Bundt Bakers is a group of Bundt-loving bakers who get together online once a month to bake Bundts with a common ingredient or theme.

    Disclosure: Heilala sent the vanilla for recipe development. 

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