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Southern Pecan Pound Cake



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Boat on Mississippi River at Sunset, Memphis, USA
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Southern Pecan Pound Cake

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“Winner of the Best Baking & Dessert Book Award
from the James Beard Foundation in 1992…this is
the only cake book you will ever need.”
by Carole Walter, 1991, Clarkson N. Potter


“When I was a young girl in Memphis, TN, the bakery at Goldsmith’s
department store made the most wonderful pecan pound cake, and my
mother’s weekly shopping trip always included a stop at their pastry
shop to bring home a cake for my brother and me. This recipe was
created from my sweet memories of childhood.”

At a glance:
Serves: 10 to 12
Pan: 9-inch flat-bottomed tube pan
(3-quart capacity)
Pan prep: Butter/flour
Oven temp: 325 degrees F.
Rack level: Lower third
Baking time: 60 to 70 minutes
Method: Electric mixer

1 cup pecan halves
1 tablespoon unsifted flour
2 1/4 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 1/3 cups superfine or strained sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup sour cream

1. Position rack in the lower third of the oven and preheat to 325 degrees
F. Butter a 9-inch flat-bottomed tube pan, dust with all-purpose flour,
and invert the pan over the kitchen sink to tap out excess.
2. By hand, break the pecans into 1-inch pieces. Scatter the pecan pieces
in a shallow pan and toast in the oven for 6 to 8 minutes. Set aside.
3. Using a triple sifter, sift together the flour, baking powder, and salt.
Set aside.
4. Cut the butter into 1/4-inch pieces and place in the large bowl of an
electric mixer fitted with beaters or paddle attachment. Soften on
low speed. Increase speed to medium-high and cream until smooth
and light in color, about 1 1/2 to 2 minutes.
5. Add the sugar, 1 tablespoon at a time, taking 6 to 8 minutes to blend
it in well. Scrape the sides of the bowl occasionally.
6. Add the eggs, 1 at a time at 1-minute intervals. Scrape the sides of
the bowl again, then blend in vanilla. The mixture may look some-
what curdled at this point; it will smooth out once all the flour
is added.
7. Reduce mixer speed to low. Blend in half of the flour. Add the sour
cream and mix about 15 seconds, then add the remaining flour.
Scrape down the sides of the bowl. Increase mixer speed to
medium-low and mix batter for about 20 seconds.
8. Remove the bowl from the mixer. Fold in the nuts using a rubber
spatula. Spoon the batter into the prepared pan, smoothing the
surface with the back of a tablespoon. For a pretty finish, sprinkle
2 to 3 table-spoons broken pecans and 1 to 2 teaspoons granulated
sugar over the batter. Bake in the preheated oven for 60 to 70
minutes, or until cake is golden brown on top and begins to come
away from the sides of the pan. A twig of straw or a toothpick
 inserted into the center will come out dry.
9. Remove the pan from the oven. Cool the cake in its pan on a cake
rack for 10 to 15 minutes. Invert the pan onto the rack and remove
the cake, then turn right side up to cool completely.

Storage: Store at room temperature under a glass cover or in an
airtight container for up to 5 days.

Featured Archive Recipes:
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