Georgia Pecan Cream Cheese Pound Cake

  • Serves 18
  • Prep time: 30 min., Cooking time: 1 1/2 hr.

Gwen Arrendale, a pecan grower in Quitman, Ga., is famous for her cream cheese pound cake with pecans. This is a classic Southern recipe, it smells divine baking and tastes even better.

  • 1-1/2 cups (12-oz.) butter, softened
  • 8-oz. cream cheese
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups cake flour, divided
  • 1 cup finely chopped Georgia pecans

Preheat oven to 325 degrees F.

Lightly grease and flour a 10-inch tube pan.

With electric mixer, beat together butter, cream cheese and sugar until fluffy, about 5 minutes. Add eggs, one at a time, beating after each. Add vanilla and almond extracts and stir. Reserve 1/4 cup of the flour and use to dredge pecans. Add remaining flour to batter a little at a time, beating on low speed with mixer. Fold in pecans.

Turn batter into prepared pan and bake about 1-1/2 hours, or until cake begins to come away from the sides of the pan and tests done. Let cool before inverting on cake rack to finish cooling.

Comments (1)

  • Elizabeth
    25 January 2013 at 20:06 |

    This is excellent!! A favorite of mine. Make it a few days ahead of time. It gets better with age.

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