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“My mom makes this and it fills the house with wonderful smells. A tender, dense loaf-shaped pound cake. Good with coffee.”
READY IN:
2hrs 5mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Using an electric mixer, beat the butter in a mixing bowl on medium speed for about 2 minutes or until soft and creamy.
  2. Gradually add in the sugar; beat at medium speed 5-7 minutes.
  3. Add in eggs, one at a time, beating just until the yellow disappears.
  4. Add in rinds and orange extract, stir to combine.
  5. In a small bowl, add nuts and 1/4 cup flour; stir to combine; set aside.
  6. Add remaining flour, baking powder, and salt to a bowl; stir to combine.
  7. Add flour mixture to butter mixture alternately with milk; begin and end with flour mixture.
  8. Mix on low speed just until blended after each addition.
  9. Add in pecans; stir to combine.
  10. Pour batter into a greased and floured 9x5 inch loaf pan.
  11. Bake at 325° for 1 hour and 5 minutes or until pick comes out clean.
  12. Cool in the pan on a wire rack for 10-15 minutes.
  13. Turn out of pan and let cool completely on wire rack.

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