Total Time
1hr 55mins
Prep 40 mins
Cook 1 hr 15 mins

Nick Malgieri

Ingredients Nutrition

Directions

  1. Butter and flour a 12-cup tube pan or Bundt pan.
  2. Position oven rack in the lower third of the oven; preheat to 325°.
  3. Add flour, sugars, baking powder, and salt in the bowl of a stand mixer with the paddle attachment, then add in the butter.
  4. Beat on the lowest speed for about 2 minutes, until the ingredients are well combined.
  5. Combine the remaining batter ingredients, except the pecans in a bowl; mix well.
  6. Increase mixer speed to medium and add 1/3 of the liquid ingredients; mix for 2 minutes, then stop and scrape down the bowl and beater.
  7. Add another third of the liquid, beat for 2 minutes, then scrape again.
  8. Finally, add the remaining liquid and beat and scrape as before.
  9. Use a large rubber spatula to give the batter a final stir; fold in the floured pecans, thend scrape the batter into the prepared pan; smooth the top.
  10. Bake for 65-75 minutes, or until a pick comes out clean.
  11. Cool cake in the pan on a rack for 10 minutes, then invert onto the rack to finish cooling.
  12. Just before serving, dust the cake generously with powdered sugar.
  13. *Almond Rum Pound Cake—substitute chopped blanched whole almonds for the pecans and white rum for the bourbon; add 1 teaspoon almond extract along with the vanilla extract.
  14. *Hazelnut Dark Rum Pound Cake—substitute coarsely ground unblanched hazelnuts for the pecans and dark rum for the bourbon.

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