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Georgia Pecan Cream Cheese Pound Cake

Pecans

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30
prepare
90
cook
18
serves

INGREDIENTS

1 1/2 cups (12 oz.) butter, softened
8 oz. cream cheese
3 cups sugar
6 eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 cups cake flour, divided
1 cup finely chopped Georgia pecans

INSTRUCTIONS

  1. 1
    Preheat oven to 325°F.
  2. 2
    Lightly grease and flour a 10" tube pan.
  3. 3
    With electric mixer, beat together butter, cream cheese and sugar until fluffy, about 5 minutes. Add eggs, one at a time, beating after each. Add vanilla and almond extracts and stir. Reserve 1/4 cup of the flour and use to dredge pecans. Add remaining flour to batter a little at a time, beating on low speed with mixer. Fold in pecans.
  4. 4
    Turn batter into prepared pan and bake about 1 1/2 hours, or until cake begins to come away from the sides of the pan and tests done. Let cool before inverting on cake rack to finish cooling.

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cuisines North & South American
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