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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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My mom used to make this pound cake for all of my teachers in my small private school. It got to where teachers fought to have me in their classes! It's easy to make, and it is the most moist pound cake you'll ever eat. Ingredients:
1 cup butter, at room temp |
3 cups sugar |
4 eggs |
3 1/4 cups sifted flour (sifting will make the cake fluffier) |
1 cup buttermilk |
1/2 teaspoon baking soda |
1 teaspoon vanilla |
2 cups finely chopped pecans (pulse them in the food processor) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour a roll pan, then cover the bottom of the pan with pecans.
3. Add 1/2 tsp baking soda to buttermilk, stir and let it sit.
4. In a large bowl, beat the butter and sugar together until creamy.
5. Add one egg at a time while continuously beating the batter.
6. Still beating, alternate adding buttermilk mixture and flour a little at a time, until all is added.
7. Add vanilla.
8. Place mixture in your prepared pan (make sure the pans are not filled more than 2 1/2 high, or they won't cook well- you may have to prepare another pan for all your mixture).
9. Place in oven for an hour or until the toothpick comes out dry.
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