This wealthy and flavorful Pecan Spice Pound Cake is easy to make and excellent for fall! It’s moist with a decent crumb, and unbelievable taste from heat spices, pecans, and a do-it-yourself caramel glaze.
Why We Love It
There are such a lot of causes to like this Spice Pound Cake!
- Easy To Make
- Moist, tight crumb and completely dense (as any pound cake ought to be)!
- Heat spices of cinnamon, nutmeg, and ginger
- Good fall cake recipe!
Learn how to Make Pecan Spice Cake
Yow will discover the full, printable spice pound cake recipe on the backside of this publish. Here’s a fast take a look at our steps!
- Grease and flour a tube pan. Preheat oven to 325 levels F
- Sprinkle the underside of the ready pan with ½ cup of chopped pecans.
- In a separate bowl whisk the flour, cinnamon, nutmeg, ginger, and baking powder to mix, put aside for later.
- Cream the butter with the paddle attachment in your mixer, regularly add the white and brown sugar and beat till mild and fluffy 3 to five minutes.
- Add the eggs one by one mixing after every to include. Then, add the vanilla extract.
- Whereas mixing at low velocity, add the flour combination alternately with the bitter cream to the butter, sugar, & egg combination. Start and finish with the dry substances. (I add the flour combination thrice and the bitter cream twice). Combine simply till included. Gently stir in ¾ cup of chopped pecans. Scoop the batter into the ready bundt or tube pan.
- Bake at 325 levels for 70-74 minutes. Baking instances might differ and so verify on the cake because it nears the 1 hour mark. When an inserted toothpick comes out clear or with just some moist crumbs hooked up, it’s prepared.
- Enable to chill within the pan for about 10 minutes on a wire rack earlier than turning it out.
Caramel Glaze
We topped our cake with an straightforward caramel glaze. This spice pound cake is nice even with out the caramel, but it surely does add a scrumptious layer of taste!
As regular, the glaze is a straightforward mixture of brown sugar, butter, heavy cream, vanilla, a pinch of salt, and a little bit of corn syrup (to assist maintain sugar crystals from forming).
This glaze is ready in a saucepan on the stovetop, and it thickens because it cools. You may spoon it over the cooled pound cake, or drizzle it on high utilizing a disposable piping bag with the tip snipped away. So good!
Extra Pound Muffins
We’ve many extra pound cake and bundt cake recipes to share with you, together with fall favorites like Maple Pound Cake, Pumpkin Pound Cake, and Gingerbread Pound Cake.
For the Caramel Glaze (Optionally available)
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Grease and flour a tube pan. Preheat oven to 325 levels F
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Sprinkle the underside of the ready pan with ½ cup of chopped pecans.
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In a separate bowl whisk the flour, cinnamon, nutmeg, ginger, and baking powder to mix, put aside for later.
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Cream the butter with the paddle attachment in your mixer, regularly add the white and brown sugar and beat till mild and fluffy 3 to five minutes.
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Add the eggs one by one mixing after every to include.
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Add the vanilla extract.
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Whereas mixing at low velocity, add the flour combination alternately with the bitter cream to the butter, sugar, & egg combination. Start and finish with the dry substances. (I add the flour combination thrice and the bitter cream twice). Combine simply till included.
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Gently stir in ¾ cup of chopped pecans. Scoop the batter into the ready bundt or tube pan.
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Bake at 325 levels for 70-74 minutes. Baking instances might differ and so verify on the cake because it nears the 1 hour mark. When an inserted toothpick comes out clear or with just some moist crumbs hooked up, it’s prepared.
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This makes roughly 8-8.5 cups of batter.
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Enable to chill within the pan for about 10 minutes on a wire rack earlier than turning it out.
For the Caramel Glaze
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Utilizing a medium measurement saucepan (deep sufficient to stop boil over) soften the butter over medium warmth.Add the brown sugar and the remaining substances and warmth on medium excessive warmth.
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Stir to mix, attempt to maintain combination off the edges of the pan. As soon as the combination begins to boil, scale back the warmth to low. Simmer for six minutes, checking usually to make it possible for it isn’t going to boil over. It ought to nonetheless be effervescent.
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After 6 minutes, take away from warmth.Take into account that the caramel with thicken up a bit because it cools. You may pour it into a protracted glass casserole dish in order for you it to chill extra shortly. We frequently refrigerate to chill it off as effectively.
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Makes about 1 cup caramel sauce. It may be saved within the fridge in an hermetic container as much as 2 weeks.
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As soon as the cake and caramel have cooled, you may both spoon the caramel over the cake, or for extra management, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a little bit of the nook snipped away and drizzle onto the cake.
