Pecan-Chocolate Chip Pound Cake
Total Time
Prep: 20 min. Bake: 1 hour 40 min.
Yield
16-20 servings
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way—unless you have some real "chocoholics"!
I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.
Ingredients
- 2-3/4 cups sugar
- 1-1/4 cups butter, softened
- 5 large eggs
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup mini semisweet chocolate chips
- 1 cup chopped pecans
Directions
- In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally.
- In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips.
- Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until a toothpick inserted in center comes out clean. Cool 20 minutes in pan before removing to a wire rack to cool completely.
Nutrition Facts
1 piece: 385 calories, 20g fat (10g saturated fat), 85mg cholesterol, 188mg sodium, 49g carbohydrate (33g sugars, 2g fiber), 5g protein.
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way—unless you have some real "chocoholics"!
I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.
Recipe Creator
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