Ingredients
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 2 ¾ cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1 ½ cups chopped toasted pecans
Instructions
Preheat the Oven:
Preheat oven to 325°F (165°C) and grease and flour a 10-inch Bundt pan.
Cream the Butter and Sugar:
In a large bowl, cream together the butter and sugar until light and fluffy.
Add Eggs and Vanilla:
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Prepare the Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Combine Ingredients:
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
Add the Pecans:
Fold in the toasted pecans.
Bake the Cake:
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Enjoy!
