Grandma Woodard'S Pecan Pound Cake
A rich pecan pound cake with buttery, lemony flavors and a crunchy nut topping, ideal for family gatherings or special occasions that call for indulgent desserts.
Ingredients
- 1/2 cup butter ⓘ
- 1/2 cup Crisco
- 1 1/2 cups sugar ⓘ
- 2 teaspoons milk ⓘ
- 5 eggs ⓘ
- 2 cups plain flour
- 1 tablespoon plain flour (for coating nuts and raisins) ⓘ
- 1/2 teaspoon mace (optional) ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons lemon juice ⓘ
- 1 tablespoon lemon rind, grated ⓘ
- 1 teaspoon vanilla ⓘ
- 1 teaspoon lemon extract ⓘ
- 2 1/2 cups chopped pecans ⓘ
Instructions
- Cream the butter, Crisco, and sugar together until well blended.
- Add the eggs one at a time, beating well after each addition.
- Mix in the milk, lemon juice, lemon rind, vanilla, lemon extract, salt, and mace (if using).
- Toss the chopped pecans and raisins with 1 tablespoon of plain flour.
- Gradually fold the pecan and raisin mixture into the batter.
- Pour the batter into a greased tube pan.
- Bake in a preheated oven at 325°F (165°C) for approximately 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before removing.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with sugar. If you don't have mace, nutmeg or cinnamon can be good substitutes. To enhance the flavor, consider adding a splash of bourbon or rum. If you prefer a nut-free version, you can replace pecans with chocolate chips or dried fruit. Don't skip coating the nuts in flour; it prevents them from sinking.
Serving Suggestions
This delicious Pecan Pound Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a fresh fruit salad or a slice of Rolanda Salad for a delightful contrast. For a festive touch, consider glazing it with a simple lemon icing or dusting it with powdered sugar before serving.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. To reheat, let it thaw at room temperature, then warm slices in the microwave for a few seconds or in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Woodard'S Pecan Pound Cake contains roughly 211 calories, with 2g protein, 27g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 646mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but be mindful to reduce the added salt in the recipe to avoid an overly salty cake. If you do use salted butter, taste the batter to ensure the flavor is to your liking before baking.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out with wet batter, continue baking for a few more minutes, checking frequently.
Can I add other nuts or ingredients to this recipe?
Absolutely! You can substitute pecans with walnuts or almonds for a different flavor. Additionally, feel free to mix in dried fruits like raisins or cranberries for added sweetness and texture. Just be sure to coat them in flour to prevent sinking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).