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Butter Pecan Cake Loaf with Cream Cheese Icing

Irresistible Butter Pecan Cake Loaf with Cream Cheese Icing

This Butter Pecan Cake Loaf with Cream Cheese Icing is a delightful treat that's hard to resist, combining toasted pecans and sweet vanilla in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert Recipes
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Butter Pecan Cake Loaf Ingredients
  • 1 cup Unsalted butter adds rich flavor and moistness
  • 1 cup Granulated sugar sweetens the cake
  • 4 large Eggs binds the ingredients together
  • 2 cups All-purpose flour sifted for best results
  • 1 teaspoon Baking powder provides leavening
  • 0.5 teaspoon Baking soda supports rise and browning
  • 0.5 teaspoon Salt enhances sweetness
  • 1 cup Buttermilk adds moisture and slight tang
  • 1 cup Pecans, toasted and chopped adds crunch and nutty flavor
  • 1 teaspoon Vanilla extract imparts warm aroma
Cream Cheese Icing
  • 8 oz Cream cheese provides creamy base
  • 0.5 cup Unsalted butter adds smoothness
  • 3 cups Powdered sugar sweetens and creates silky texture
  • 1 teaspoon Vanilla extract deepens flavor
  • 1 tablespoon Milk adjust consistency as needed

Equipment

  • Loaf Pan
  • electric mixer
  • Mixing Bowls

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, cream together 1 cup butter and 1 cup sugar until light and fluffy.
  3. Add 4 eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon salt.
  5. Gradually alternate adding the dry ingredients and 1 cup buttermilk to the creamed mixture until just combined.
  6. Fold in 1 cup of chopped pecans and 1 teaspoon of vanilla extract.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking for doneness with a toothpick.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  10. For the icing, beat together 8 oz cream cheese and 0.5 cup unsalted butter until smooth.
  11. Gradually incorporate 3 cups powdered sugar and 1 teaspoon vanilla extract.
  12. Adjust the consistency with milk as necessary.
  13. Spread the cream cheese icing evenly over the cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

For extra flavor, customize the icing with a pinch of cinnamon or nutmeg.

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