savory buttery pecan pound cake:
Ingredients:
1 cup of softened unsalted butter
2 cups of fine granulated sugar
4 large ovum
1 teaspoon of vanilla extract
3 cups of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of chopped pecans
1 cup of milk
For the glaze:
1/4 cup of unsalted butter
1/2 cup of tightly packed brown sugar
2 tablespoons of milk
1/2 cup of chopped pecans
Guidelines:
Preheat the oven to 325°F (165°C). Lubricate and dust a 10-inch bundt pan.
In a capacious mixing receptacle, blend together the butter and sugar until they form a light and fluffy amalgamation.
Incorporate the ovum one at a time, ensuring thorough amalgamation after each addition. Stir in the vanilla extract.
In a separate receptacle, unify the flour, baking powder, and salt. Gradually introduce the dry components to the blended mixture, alternating with the milk. Stir until just unified.
Incorporate the chopped pecans into the mixture.
Pour the batter into the prepped bundt pan and distribute it evenly.
Bake for 60 to 70 minutes, or until a probing implement emerges clean from the center.
During the baking period, fashion the glaze. Melt the butter in a diminutive saucepan over medium heat. Integrate the brown sugar and milk. Cook, stirring incessantly, until the sugar dissolves.
Extricate the cake from the oven and allow it to cool within the pan for 10 minutes. Subsequently, invert the cake onto a wire rack.
Whilst the cake retains warmth, drizzle the glaze atop, facilitating its permeation into the cake. Sprinkle with chopped pecans.
Permit the cake to cool in its entirety prior to serving. Revel in the delectable butter pecan pound cake!
Feel at liberty to adjust the pecan or sugar quantities in the glaze to align with your palate preferences.
