A recipe for a pound cake with pecans...does anyone have a good one?

Thanks!A recipe for a pound cake with pecans...does anyone have a good one?
Pecan Pound Cake:





INGREDIENTS


1 1/2 cups butter


2 cups all-purpose flour


5 eggs


2 cups white sugar


1 teaspoon vanilla extract


1 teaspoon butter flavored extract


1 cup chopped pecans


1/4 cup confectioners' sugar for dusting





DIRECTIONS


Cream together butter and sugar. Add eggs one at a time beating after each one.


Blend in the flour, vanilla extract, butter extract and pecans. Pour into a greased and floured bundt or tube pan.


Bake in a preheated 325 degrees F (165 degrees C) oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Remove from oven and remove cake from pan right away, cool then sprinkle with confectioners' sugar.





If this one doesn't tickle your fancy, Southern Living Magazine has several others with small variances in seasonings and styles of cooking. Good Luck and Happy Baking!A recipe for a pound cake with pecans...does anyone have a good one?
This recipe makes 2..which I think is awesome, because you can pop the other well-wrapped into the freezer:





***Praline Pound Cake***





4 sticks (1 pound butter) minus 1 heaping tablespoon, cut into chips and softened


1 pound sugar (about 2 1/2 cups)


10 eggs, separated


2 teaspoons vanilla extract


1 pound all-purpose flour (about 3 1/2 cups)


1 teaspoon baking powder


Pinch salt


1 teaspoon grated lemon zest


1 cup crumbled Creamy Pralines, recipe follows


2 tablespoons dark rum





Preheat the oven to 350 degrees F.





Butter 2 (9 by 5 by 3-inch) loaf pans, using the heaping tablespoon of the butter.





Cream the remaining butter and the sugar in the bowl of an electric mixer on low speed until light and fluffy. Scrape down the sides with a rubber spatula.





In a separate mixing bowl, beat together the egg yolks with the vanilla until light and frothy. With the electric mixer on medium-low, gradually add the egg yolk mixture to the butter and sugar mixture and mix for about 4 minutes.





In another bowl, combine the flour, baking powder, and salt. With the electric mixer on medium speed, alternately add the flour mixture, a third at a time, and the egg whites, a third at a time, to the butter and egg mixture, beating for 2 minutes between each addition. Scrape down the sides of the bowl as you mix. Add the lemon zest during the last 2 minutes of mixing.





Divide the batter equally between the pans. To 1 of the cakes, add the crumbled pralines and the rum to the batter and gently stir to mix evenly; leave the other plain. Bake the plain cake for about 1 hour, the praline cake for about 1 hour and 10 minutes. Both should be golden when done and firm to the touch.





The cakes can be stored by wrapping them in waxed paper, then plastic wrap, then in foil. They do not need to be refrigerated.





Creamy Pralines:


1 cup granulated sugar


1 cup (packed) light brown sugar


2 tablespoons light corn syrup


2 tablespoons butter


Pinch salt


1/2 cup sweetened condensed milk


1 teaspoon vanilla extract


1 1/2 cups pecan pieces





In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.
This is the recipe that I have used before and I love. It is so moist and tender and nutty.


Pecan Pound Cake


1/4 cup chopped pecans


3 cups cake flour- I use regular


1/2 teaspoon salt


1/4 tsp baking soda or 1/2 tsp if using regular flour


1 cup unsalted butter


3 cups white sugar


6 eggs


1 teaspoon vanilla extract


1 cup sour cream





1 cup confectioners' sugar


3 tablespoons orange juice


1 teaspoon vanilla extract


1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.


2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.


3. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.


4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm. *:._.:*