We serve a sweet to guests at Lucille’s Mountaintop Inn every evening, and this uber-rich, buttery pecan cake is a favorite. The recipe—credited to Virginia S. Mc Ewen of Rockford, Alabama—comes from a community cookbook owner Charlie’s grandma gave her when she first moved out on her own.
Pecan Pound Cake
This cake is delish as is, but for a special treat, try it toasted and buttered for breakfast.
12-15 Servings
3 sticks butter
2 cups sugar
5 eggs
2 cups all purpose flour
1 teaspoon vanilla
1 cup chopped pecans
Preheat oven to 325°.
Cream butter and sugar.
Add eggs, one at a time. Beat well after each addition.
Blend in flour.
Add vanilla and pecans, mix well.
Pour into greased and floured tube or bundt cake pan.
Bake for 1 hour.
This recipe freezes well. After cooling, wrap in plastic wrap, then in heavy-duty foil, and freeze for up to three months.