Nutty Bottom Pound Cake
A rich, nutty pound cake with a buttery base and crunchy pecans at the bottom, perfect for gatherings or a special treat with coffee or tea.
Ingredients
Instructions
- Grease a tube pan with a generous amount of solid Crisco.
- Put pecans in the bottom of the pan; press firmly to the bottom of the pan.
- Set aside.
- Mix butter, Crisco, and sugar until creamy.
- Sift flour and baking powder together.
- Add eggs and cream with sugar and butter-Crisco mixture.
- Add flour alternately with buttermilk to the creamed mixture.
- Mix until well combined; add vanilla and lemon extracts.
- Pour or spoon batter over pecans in the pan.
- Bake at 325°F (160°C) for 1 hour and 15 minutes.
- Turn oven off and let the cake stay in the oven for 5 minutes.
- Remove the cake from the oven and let stand in the pan for 10 minutes before removing from the pan.
- Frost with 7 Minute Frosting or serve plain.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of regular butter. If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Ensure all ingredients are at room temperature for a smoother batter. Pressing the pecans firmly into the bottom of the pan helps them adhere better, creating a lovely nutty crust reminiscent of Delaine King'S Hawaiian Cake.
Serving Suggestions
This Nutty Bottom Pound Cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of coffee or tea, making it a perfect afternoon treat. For a festive touch, serve it alongside Fried Ice Cream Dessert for a delightful contrast in textures.
Storage & Reheating
To store leftovers, wrap the pound cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake, wrapped well, for up to 3 months. To reheat, simply thaw and warm individual slices in the microwave for about 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Nutty Bottom Pound Cake contains roughly 1379 calories, with 24g protein, 205g carbohydrates, and 58g fat. It is an excellent source of vitamin C (74% of the Daily Value), calcium (64% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1059mg per serving (46% 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 a different type of nut for this recipe?
Yes, you can certainly substitute pecans with walnuts or almonds, depending on your preference. Just ensure that the nuts are chopped and lightly toasted for enhanced flavor. Adjust the amount based on your taste, but keep in mind that different nuts may vary in sweetness and texture.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more buttermilk, one tablespoon at a time, until you achieve the desired consistency. Be cautious not to make it too runny, as this can affect the cake's structure. Mixing well after each addition ensures that the ingredients blend smoothly.
How can I tell when the cake is done baking?
To check if your pound cake is done, insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. If the batter clings to the toothpick, it needs more baking time. Remember to let it cool in the pan for a bit before removing.
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).