The flavoring in the cake comes from the Vanilla, Butter & Nut flavoring. This was my first time baking with the Vanilla, Butter & Nut flavoring. It is made by McCormick - you can see it here: http://amzn.to/29SBrSf. It really made the cake.
Note - I used a tube pan to bake this cake. You can find it here: http://amzn.to/29Md0Cn. I've been baking most of my pound cakes in this pan lately. They never stick and there is plenty of room for the cake to rise. If you don't have a tube pan and decide to bake this in a bundt pan, make sure to leave about an inch of the pan unfilled. If you fill it all the way to the top, the cake will spill out all over the oven and make a huge mess. You might have leftover batter if you use a bundt pan, but at least you won't have a big mess in the oven.
Butter Pecan Pound Cake
- 3 cups all-purpose flour
- 1 (3.4-oz) package instant vanilla pudding
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1-1/2 cups butter, room temperature (3 sticks)
- 2-3/4 cup sugar
- 2 tsp Vanilla, Butter & Nut Flavor (McCormick)
- 6 large eggs
- 8 ounces sour cream
- 1-1/2 cups chopped pecans
Preheat oven to 325 degrees. Butter and flour a 10-inch tube pan. Set aside.
Sift together the flour, vanilla pudding mix, salt and baking soda. Set aside.
Cream together butter, sugar and Vanilla, Butter & Nut flavor. Beat for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
Reduce the speed of the mixer and add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the chopped pecans by hand.
Pour into prepared pan and place in the oven.
Bake, placing a piece of aluminum foil on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.