Brown Sugar, Maple, and Pecan Pound Cake
This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.
Everyday Food, May 2011
This pound cake is all about the earthy sweetness of maple syrup and the nutty crunch of toasted pecans.
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.