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Categories:
flour baking powder salt heavy cream vanilla unsalted butter unsalted butter brown sugar eggs pecans
Viewed: 29 - Published at: 4 years agoIngredients
- 2 14 cups sifted all-purpose flour
- 34 teaspoon baking powder
- 14 teaspoon salt
- 6 tablespoons heavy cream
- 1 12 teaspoons vanilla extract
- 1 cup unsalted butter, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1 34 cups packed light brown sugar
- 4 large eggs, room temperature
- 12 cup pecans, toasted, finely chopped (about 2 oz.)
Method
- Heat oven to 350F.
- Butter and flour 9x5x3-inch loaf pan.
- Sift flour, baking powder, and salt onto waxed paper.
- Combine cream and vanilla in measuring cup.
- Beat butter in mixer bowl on medium speed until creamy.
- Reduce speed and gradually crumble in brown sugar.
- Beat on medium speed until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, then beat until light and fluffy.
- Gently stir in flour in 4 additions, alternating with cream mixture, mixing just until smooth.
- Fold in pecans.
- Pour batter into prepared pan and smooth top.
- Bake on rack in lower third of oven until wooden pick inserted into center comes out clean, about 1-1/4 hours.
- Let cool in pan 10 minutes.
- Turn out onto rack to cool completely.
