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Brown Sugar, Maple, and Pecan Pound Cake

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Recipe photo courtesy of Con Poulos

This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.

Source: Everyday Food, May 2011
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Let refrigerated butter sit at room temperature for 30 minutes; it should hold an indentation when pressed. If your eggs are cold, submerge them in warm water for 15 minutes.

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Reviews

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  • ashleyann1
    29 JAN, 2013
    This is one of my favorite cakes to bake because the ingredient list is relatively short and the recipe is simple to follow. I always get compliments on this cake! Only downside is that it takes about 2 hours to bake and cool. I've also used raisins instead of pecans depending on the crowd.
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