Delicious Marbled Pecan Pound Cake Recipe for Summer
Welcome, foodies! Today’s recipe article is going to be a treat for your taste buds. As a chef specializing in British cuisine, I am excited to share with you my recipe for Marbled Pecan Pound Cake. This Southern-style cake is a variation of the classic pound cake, but with a delicious twist of pecans and an eye-catching marble effect.
This cake is perfect for any occasion, whether it’s a decadent breakfast or a dessert that will leave your guests impressed. With its rich flavor and moist texture, each bite of this cake will take you on a journey through the best flavors Southern cuisine has to offer.
But what makes this recipe so special? Not only does it feature the delicious crunch of pecans, but it also combines the best of both worlds – buttery vanilla pound cake and chocolate marble. It’s the perfect marriage of sweet and nutty, making it a dessert that will have everyone reaching for seconds.
I invite you to roll up your sleeves and get ready to create your very own Marbled Pecan Pound Cake!
Why You’ll Love This Recipe
Have you ever tasted a slice of buttery, sweet, and crunchy pound cake that just melts in your mouth? What if I told you that this classic dessert could be made even better with the addition of pecans and a marbled design? Introducing the Marbled Pecan Pound Cake Recipe, a Southern-style buttery cake with a deliciously nutty twist.
First and foremost, this recipe features pecans – roasted to perfection and mixed into the batter for added flavor and texture. The nuts add a crunch to the soft and moist cake, making each bite more satisfying than the last. Pecans are also a great source of healthy fats and protein, so you can indulge in this sweet treat without feeling guilty.
But wait, there’s more! The marbled design of the cake is not only visually stunning but also enhances the taste experience. By swirling chocolate or cocoa powder into part of the batter, each bite becomes a delightful combination of vanilla, chocolate, and pecan flavors. This is the perfect union of classic and modern when it comes to baking recipes.
Another reason why you’ll love this recipe is its versatility. Whether you prefer loaf cakes or bundt cakes, there’s no wrong way to enjoy this pound cake. Feel free to experiment with different pans or even try turning it into cupcakes for a fun twist. Additionally, you can also substitute some ingredients or add variations to make it your own – perhaps by adding caramel or drizzling cream cheese frosting over the top.
Lastly, pound cakes make for an excellent choice when it comes to entertaining guests or bringing desserts to potlucks. Unlike other complex cakes that require multiple layers and intricate decorations, this Marbled Pecan Pound Cake Recipe is simple yet impressive. It’s no wonder why it’s called “the million-dollar pound cake”.
In conclusion, there are countless reasons why you’ll fall in love with this Marbled Pecan Pound Cake Recipe. With its nutty flavor, intriguing design, versatility, and simplicity, this cake is a perfect dessert for any occasion. Get ready to indulge in the best butter pecan cake of your life – you won’t regret it.
Ingredient List
Before diving into the steps for making this Marbled Pecan Pound Cake, let’s gather our ingredients first. This recipe calls for combining both butter and shortening to make the perfect pound cake texture, with a sweet nutty flavor from the pecans. Here’s what you’ll need:
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup shortening (or vegetable oil)
- 2 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1 cup milk
Pecan Mixture
- 1/2 cup chopped pecans
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
This recipe yields a classic Southern-style pound cake that’s perfectly marbled with a buttery pecan swirl. To make things even more indulgent, we’ll be using both butter and shortening in the batter to create that dense and moist texture that makes pound cakes so special. Let’s get baking!
The Recipe How-To
Now that we have gathered all the ingredients, let’s get started with the recipe. Here are the instructions to make a Marbled Pecan Pound Cake that your family and friends will love!
Step 1: Cream butter and shortening
In a large mixing bowl, cream together 2 cups of softened unsalted butter and 1/2 cup of vegetable shortening until they are light and fluffy. You can use an electric mixer or do it manually.
Step 2: Add sugar and mix well
Add 3 cups of granulated sugar to the butter mixture and mix until fully incorporated. Scrape down the sides of the bowl as needed.
Step 3: Mix dry ingredients
In another bowl, whisk together 5 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the butter mixture while mixing on low speed.
Step 4: Add eggs and vanilla
Add 5 large eggs, one at a time while continuously beating the mixture. Then add 1 tablespoon of vanilla extract to the batter and mix well.
Step 5: Make pecan mixture
In a separate bowl, mix together 2 cups of finely chopped pecans and two tablespoons of sugar.
Step 6: Divide batter and pecan mixture
Divide the cake batter into two equal parts. Add half of the cake batter into another bowl and then add pecan mixture to it.
Step 7: Assemble marbled pound cake
Using two spoons, alternately drop spoonfuls of cake batters into a greased tube pan or bundt pan. Drag a knife through batters in narrow zigzag pattern for marbling effect.
Step 8: Bake & cool
Bake at 350°F for about one hour or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before removing it from the pan.
There you have it! Now, you can enjoy your freshly made Marbled Pecan Pound Cake!
Substitutions and Variations
One of the best things about a recipe is that it can be tailored to suit individual taste and dietary requirements. As such, I’d like to share some substitutions and variations to the Marbled Pecan Pound Cake Recipe:
– Instead of pecans, you can use walnuts or almonds for a different nutty flavor.
– If you don’t have shortening, substitute it with unsalted butter or vegetable oil. Just keep in mind that the texture might be slightly different.
– For a chocolate marble pound cake, replace 1/4 cup of the flour with cocoa powder and add 1/4 cup of melted chocolate to the butter-sugar mixture.
– If you’re looking for a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. But note that gluten-free flours can absorb more moisture than wheat flour, so you may need to add some extra liquid to the batter.
– For those who want to reduce their sugar intake, use a sugar substitute like stevia or erythritol instead of regular granulated sugar. However, keep in mind that this will affect the texture and flavor of the cake.
– You can also make this recipe dairy-free by substituting milk with almond milk or soy milk and using vegan butter or margarine instead of regular butter.
Remember to always experiment and have fun with your recipes! The combinations are endless, and you might just come up with your very own million-dollar pound cake recipe.
Serving and Pairing
The Marbled Pecan Pound Cake is a delightful dessert that will leave your taste buds craving for more. This moist and buttery cake is perfect for any occasion, whether it’s a family gathering, a birthday party or simply an after-dinner treat. The rich flavor of the pecans combined with the buttery pound cake creates a tantalizing taste that is sure to satisfy any sweet tooth.
For serving this delicious cake, you can cut the pound cake into slices and serve it simple or you can top it off with some whipped cream, fresh berries or a drizzle of caramel sauce. You can also get creative and serve the Marbled Pecan Pound Cake with ice cream, chocolate sauce or even a traditional pecan pie. The options are endless, let your imagination run wild.
As far as pairings go, this cake pairs perfectly with a hot cup of coffee or tea for an afternoon treat. Alternatively, you can enjoy it with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert. For something stronger, try pairing the Marbled Pecan Pound Cake with an aromatic bourbon or a sweet dessert wine like Moscato.
Whether you’re serving this cake at home or bringing it as a gift to someone special, the Marbled Pecan Pound Cake offers a classic and unforgettable flavor that everyone will love. So go ahead and indulge yourself and your loved ones in this decadent Southern delicacy – it’s sure to impress!
Make-Ahead, Storing and Reheating
Marbled Pecan Pound Cake stores rather well, making it a perfect dessert to prepare in advance of a special occasion or as a quick treat for those with a sweet tooth. There are several methods you can use to get the most out of your Marbled Pecan Pound Cake, so read on to learn how to store and reheat this delicious cake.
If you don’t plan on eating the cake within 24 hours of making it, then you will need to store it correctly. The best way to store Marbled Pecan Pound Cake is by wrapping it in plastic wrap and placing it into an airtight container at room temperature. The cake will remain fresh for up to three days using this method, but remember to cover the cut ends with extra plastic wrap.
If you plan on eating the cake over several days, then you can freeze it for up to two months. Start by tightly wrapping the cooled cake in plastic wrap, followed by aluminum foil. Place the cake into a freezer bag and remove as much air as possible before sealling it. Thaw your frozen Marbled Pecan Pound Cake by placing it into the refrigerator overnight.
When reheating Marbled Pecan Pound Cake, there are three simple ways to do it: microwave, oven, or toaster oven. If you’re in a rush, then using the microwave is certainly the quickest option. Wrap individual slices in paper towels and microwave them at 50% power for 20 seconds or until warm.
To reheat an entire cake or large portions, use your oven or toaster oven instead. Preheat your oven or toaster oven to 350°F and place the sliced or whole cake onto a baking sheet lined with parchment paper for easy cleanup. Reheat for approximately 6-8 minutes or until warm, then allow the cake to cool slightly before serving.
Overall, storing and reheating Marbled Pecan Pound Cake is a breeze. Just remember to wrap it up tightly and keep it in an airtight container. That way, you can enjoy a delicious slice of pound cake whenever you like without sacrificing freshness or flavor.
Tips for Perfect Results
When it comes to baking cakes, there are always tips and tricks to ensure you get the perfect result. Here are some tips that can help make your marbled pecan pound cake turn out just as delicious as you imagined it would:
1. Make sure all the ingredients are at room temperature. This will allow them to blend well together, ensuring a fluffy texture.
2. Add the eggs one at a time, making sure each is fully incorporated before adding the next. This will prevent the batter from becoming too dense.
3. Use good quality flour and baking powder to ensure that the cake rises perfectly.
4. Don’t overmix the batter or you could end up with a dense cake. Mix until just combined.
5. For a more intense pecan flavor, try toasting the pecans before adding them to the batter.
6. Use a bundt pan or loaf pan for even cooking and better shaping of your cake.
7. Once your cake is ready, let it cool in the pan for 10 minutes before removing it onto a wire rack to cool completely.
By following these simple tips and tricks, you can achieve a perfectly marbled pecan pound cake that will impress everyone who tries it. Remember, practice makes perfect and with time, you’ll be whipping up this delightful cake effortlessly!
FAQ
Now that you have all the details to create a delicious marbled pecan pound cake, it’s important to address some common concerns and doubts that may come up during the process. Here are some of the frequently asked questions and their answers to help you navigate any potential challenges with ease.
What is Elvis Presley pound cake?
As per the Sterns, the pound cake cherished by Elvis Presley was actually a recipe passed down by his childhood friend, Janelle McComb. It was in 1987, on the 10th death anniversary of The King when McComb handed over her prized recipe to the Sterns. Every year during Christmas, McComb would bake two loaves of the pound cake and deliver them to Graceland.
What causes a pound cake to be heavy?
Do you ever wonder why your cake turns out dense and heavy? Well, the culprit may be the lack of air incorporated into the butter and sugar mixture. One possible reason for this is that you didn’t cream the mixture for long enough. Alternatively, you may have added the sugar, eggs, or flour too quickly, preventing enough air from being incorporated.
What is marble pound cake made of?
A Marble Pound Cake is a delectable treat that combines two distinct cake batters – one infused with chocolate and the other with vanilla. When these batters are expertly mixed, it results in a stunning marbled pattern resembling the texture of marble.
Why do you put baking soda in pound cake?
When it comes to indulgent cakes, pound cake surely takes the cake. This cake derived its name from its original recipe, which mandated equal parts of butter, eggs, sugar and flour (a pound each). It is a dense and delectable cake, often baked in a loaf pan. Most modern pound cake recipes utilize chemical leaveners like baking powder that aid in the rise of the cake.
Bottom Line
In conclusion, this marbled pecan pound cake recipe is a must-try for anyone who loves Southern butter pecan desserts. With its perfect balance of crunch and creaminess, this pound cake is sure to satisfy any sweet tooth. Using high-quality ingredients such as fresh pecans, unsalted butter, and pure vanilla extract can take this recipe from good to great. Whether you serve it at a family gathering or just enjoy a slice with your morning coffee, this cake is sure to become an instant classic in your recipe collection.
So why not give this recipe a try? With straightforward instructions and easily accessible ingredients, there’s nothing standing in your way of creating the perfect marbled pecan pound cake. You won’t regret taking the time to make it, as its million dollar taste makes it worth every minute of preparation. And with the possibility of substitutions and variations, you could even put your own spin on this classic recipe.
In the end, the beauty of baking is that there’s always room for creative expression and experimentation. As long as you use quality ingredients and follow the basic steps outlined in this recipe, you’re guaranteed to create a delicious marbled pecan pound cake that will impress everyone who tries it. So what are you waiting for? Go grab those high-quality Southern ingredients and get baking!
Marbled Pecan Pound Cake Recipe
Ingredients
- 1/2 cup butter or 1/2 cup margarine, softened
- 1/2 cup shortening
- 3 cups sugar
- 5 eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 (1 ounce) unsweetened chocolate square
- 1 tablespoon shortening
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350°F
- Grease and flour a 10 inch tube pan.
- Beat butter and 1/2 cup shortening together until creamy.
- Gradually add sugar; beat at medium speed for 5-7 minutes.
- Add eggs one at a time, and beat just until the yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk; mixing at low speed just until blended after each addition.
- Stir in vanilla.
- Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts.
- Remove 2 cups batter and add chocolate mixture, stirring until blended. Pour 1/3 of remaining plain batter into the tube pan; top with 1/2 of the chocolate batter.
- Repeat layers, ending with a plain batter layer.
- Gently swirl with a knife to marble the batter, and sprinkle with pecans.
- Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.