Pecan Pound Cake - delicious southern pound cake made from scratch! LOADED with pecans! Can make in advance and store in an air-tight container or even freeze for later. Butter, sugar, brown sugar, eggs, flour, baking powder, salt, milk, vanilla, and pecans. SO easy and delicious. Great for parties and potlucks. Serve with vanilla ice cream or fresh whipped cream.
Preheat oven to 325ºF. Grease and flour a 10-inch tube pan. Set aside.
Beat butter in a heavy-duty stand mixer until creamy, about 2 minutes. Add sugars and continue to mix 3 to 5 minutes, until light and fluffy.
Add eggs one at a time, beating just until blended. Add vanilla extract.
Combine baking powder, salt and 3-3/4 cups flour. Add flour mixture to butter mixture alternately with milk. Beat at low speed just until blended after each addition.
Toss chopped pecans with remaining 1/4 cup flour. Stir into batter.
Pour batter into prepared tube pan.
Bake for 75 to 90 minutes, until a wooden pick inserted comes out clean.
Check cake at one hour and cover with foil if starting to brown.
Cool pan on a wire rack for 15 minutes. Remove cake from pan and cool completely on a wire rack. Store in an air-tight container.