Caramel Pecan Pound Cake

READY IN: 1hr 20mins
Recipe by Donna Luckadoo

Decadent, Rich and Delicious!

Top Review by mizjmassie

This is the same recipe for a bakery called "Big Mama's" that was shown one the Foodnetwork. I was so happy to be able to get the recipe online because it sure looked good. The chef gave all the ingredients with the exception of the flour and buttermilk. This cake is very moist and rich and has somewhat of a Southern quality to it. This is going to become one of my regulars to sell now. I'll add some vanilla flavoring to my caramel sauce and make another small tweak to make it my own. It definitely worth sharing and making for others to enjoy.

Ingredients Nutrition

Directions

  1. Cream butter and sugar add eggs one at a time.
  2. then add vanilla.
  3. next add a little at a time of the the flour mixed with the baking powder and salt.
  4. then add buttermilk and pecans.
  5. pour into a pre-greased and floured bundt pan or tube pan.
  6. Bake at 350F for 1 hour.
  7. let cake cool.
  8. for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
  9. add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
  10. enjoy!

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