Pecan-Chocolate Chip Pound Cake Recipe

Name: Pecan-Chocolate Chip Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 c. sugar; 1 1/4 c. butter, softened (no substitutes); 5 eggs; 1 tsp. almond extract; 3 c. flour; 1 tsp. baking powder; 1/4 tsp. salt; 1 c. milk; 1 c. mini semi-sweet chocolate chips; 1 c. chopped pecans

Servings: persons

1
In a large mixing bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high speed for 5 minutes, scraping bowl occasionally.
2
In a separate bowl, combine flour, baking powder and salt.
3
On low speed, add flour mixture alternately with milk, mixing just until blended.
4
Fold in chocolate chips.
5
Sprinkle pecans in the bottom of a greased and floured 10-inch tube pan.
6
Carefully pour batter over pecans.
7
Bake at 325u00b0 for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.

2797

kcal

Calories

139

Fat

352

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 3/4 c. sugar, 1 1/4 c. butter, softened (no substitutes), 5 eggs, 1 tsp. almond extract, and more.

Yes, Pecan-Chocolate Chip Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan-Chocolate Chip Pound Cake

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