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Pound: Candied Pecan Pound Cake

Source of Recipe

sugarintheraw.com


Recipe Introduction

"Easy to make candied pecans using Sugar In The Raw®. The Pecan-brittle texture adds a special treat to an old favorite pound cake recipe. Wonderful with a scoop of your favorite ice-cream."

List of Ingredients

2 cups Sugar in the Raw®, divided
1 ½ cups pecans
2 ¾ cups sifted cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter, softened
1 teaspoon grated orange zest
5 large eggs, divided
½ cup sour cream
1 ½ teaspoons vanilla extract

In a large skillet, slowly melt ½ cup of the sugar until golden brown. Do not stir. With a buttered spoon mix in the pecans. Empty onto buttered aluminum foil. Cool until hardened. Break into pieces and chop to medium size in a food processor.

Sift together dry ingredients. In a large mixing bowl, cream together butter and zest. Slowly add remaining sugar, beat 5 minutes. Add 2 of the eggs, one at a time. Beat until blended. Whisk together sour cream, remaining eggs and vanilla. Starting with dry ingredients, add alternately with sour cream mixture.

Well butter and flour a 10-inch bundt pan. Sprinkle ¼ cup candied pecans into bottom of pan. Layer batter with remaining pecans, using three layers of batter and two layers of pecans. Bake in a preheated 325° oven for 65 - 70 minutes, or until golden brown on top. Let stand 10 minutes. Invert on a rack to cool.

Recipe developed for Sugar In The Raw by Carole Walter, cookbook author and baker specializing in American and European pies, cakes, pastries and breads.




Recipe

In a large skillet, slowly melt ½ cup of the sugar until golden brown. Do not stir. With a buttered spoon mix in the pecans. Empty onto buttered aluminum foil. Cool until hardened. Break into pieces and chop to medium size in a food processor.

Sift together dry ingredients. In a large mixing bowl, cream together butter and zest. Slowly add remaining sugar, beat 5 minutes. Add 2 of the eggs, one at a time. Beat until blended. Whisk together sour cream, remaining eggs and vanilla. Starting with dry ingredients, add alternately with sour cream mixture.

Well butter and flour a 10-inch bundt pan. Sprinkle ¼ cup candied pecans into bottom of pan. Layer batter with remaining pecans, using three layers of batter and two layers of pecans. Bake in a preheated 325° oven for 65 - 70 minutes, or until golden brown on top. Let stand 10 minutes. Invert on a rack to cool.


YIELD: 12 Servings

Recipe developed for Sugar In The Raw by Carole Walter, cookbook author and baker specializing in American and European pies, cakes, pastries and breads.