Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugars, beating 3 to 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in vanilla extract.
Stir together baking powder, salt, and 3 3/4 cups flour in a medium bowl. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir together pecans and remaining 1/4 cup flour in a small bowl; add to batter, and stir just until combined. Pour batter into a greased (with shortening) and floured 10-inch tube pan.
Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 55 minutes to prevent excessive browning. Cool in pan on a wire rack 15 minutes; remove cake from pan to wire rack. Cool 20 minutes.
Spoon Citrus Glaze over cake. Cool completely (about 1 hour).
Stop! If you haven't already starting baking, don't make this cake! Although we followed the recipe to the letter and it turned out to look exactly like the picture (hence the one star), it was tasteless and dry. What a waste of good pecans! We are experienced bakers, so it was a supreme Thanksgiving disappointment. (Having the entire table craft this review was our after-dinner entertainment.) Our Southern grandmother's traditional pound cake recipe is far superior. If you fail to heed this warning, be sure to have plenty of vanilla ice cream on hand!
How could a cake with SIX sticks of butter be SO IMPOSSIBLY DRY ???? I agree with Anne; it was a waste of good pecans. And at $8 for a bag of 2.5cups, I was glad I only used 3 cups of pecans instead of the prescribed 4. This cake rose beautifully, had a fine color, but it was as dry as dust. Shame on Southern Living.
An expensive BIG disappointment!!
An expensive BIG disappointment in this cake. Too dry. It was a waste of pecans and butter.
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