Cinnamon Twist Pound Cake
Recipe from Pat Glaunert
Ingredients:
- 1 cup butter
- 2 cups sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup light cream
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 2 tsp ground cinnamon
- 1 tbsp, plus 1 tsp, brown sugar
- 1/2 cup sifted powdered sugar
- 1 tbsp orange juice (or lemon, if preferred)
- 1/4 cup chopped pecans (optional, for topping)
Directions:
- Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy.
- Gradually add 2 cups sugar, beating at medium speed 5 to 7 minutes.
- Add eggs, one at a time, beating just until yellow disappears.
- Combine flour, baking powder, and salt; add to creamed mixture alternately with cream, beginning and ending with flour mixture.
- Mix at low speed just until blended after each addition.
- Stir in vanilla.
- Pour half of batter into a greased and floured Bundt pan.
- Combine 1/2 cup pecans, cinnamon, and brown sugar; sprinkle over batter.
- Top with remaining half of batter.
- Bake at 325 for 55 to 60 minutes, or until wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 15 minutes;
- Remove from pan, and let cool completely on wire rack.
- Combine powdered sugar and orange juice; drizzle over cake. Sprinkle with 1/4 cup pecans (optional).