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Brown Sugar, Maple, and Pecan Pound Cake

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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  • 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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