Pound Cake with Pecan Glaze

From the kitchen of One Perfect Bite...This is a homely cake that makes a great base for ice cream or macerated berries. I pulled this one from my freezer last weekend to dress up an otherwise plain dessert. It had been in the freezer for nearly 3 months, so you can add "good keeper" to other descriptors in its pedigree. The cake is simple to make and the glaze makes it a bit special. While I love pound cake, it can be a ho-hum affair and its simplicity often prevents it from being served to guests. I served this one with butter pecan ice cream and a butterscotch sauce. There wasn't a complaint at the table. I know most of you already have several recipes for pound cake in your files, but on the odd chance you are looking for another one, I urge you to give this version a try. Here is how the cake and glaze are made.

Pound Cake with Pecan Glaze...from the kitchen of One Perfect Bite

Ingredients:
Cake
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2-1/2 cups sugar
1 cup butter, softened
1 teaspoon vanilla or almond extract
5 large eggs
1 cup milk or evaporated milk
Glaze
1 cup sugar
1/2 cup water
1 teaspoon vanilla extract
1/2 cup chopped pecans

Directions
1) To make cake: Heat oven to 350 degrees F. Grease bottom, and sides of 2 9 x 5-inch loaf pans with butter. Lightly flour.
     In medium bowl, mix flour, baking powder and salt.
     In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally.
     On low speed, beat flour mixture into sugar mixture alternately with milk  beating just until smooth after each addition. Pour into pan(s).
     Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack.Yield: 2 cakes.
2) To make glaze: While cake cools, add sugar, water, vanilla and nuts to a saucepan. Bring contents to a simmer and cook until mixture becomes syrupy. Remove from heat.
     Poke  holes in top of cake with a wooden skewer. Drizzle glaze over cake. Allow cake to cool before serving.

                    

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