![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2021\/10\/278304143_1778723008964666_810616924486899359_n-1.jpg\")
<\/p>\n<\/p>\n
3\/4pound\u00a0unsalted butter\u00a0(3 sticks) room temperature<\/p>\n
2-1\/2cups\u00a0granulated sugar<\/strong><\/p>\n 3\/4cup\u00a0brown sugar<\/strong>\u00a0packed<\/p>\n 7large\u00a0eggs\u00a0room temperature<\/p>\n 1tbsp\u00a0vanilla extract<\/strong><\/p>\n 1cup\u00a0milk<\/p>\n 3cups\u00a0all-purpose flour<\/strong><\/p>\n 1tsp\u00a0baking powder<\/strong><\/p>\n 1\/2tsp\u00a0salt<\/p>\n 1\/4tsp\u00a0nutmeg<\/strong>\u00a0optional<\/p>\n 2tbsp\u00a0unsalted butter<\/p>\n 2cups\u00a0pecans\u00a0chopped + extra for garnish<\/p>\n 1cup\u00a0powdered sugar<\/p>\n 1tbsp\u00a0milk<\/p>\n 1\/2tsp\u00a0maple extract\u00a0or rum extract<\/p>\n TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Preheat oven to 325\u00b0F. Grease and flour a 12-cup bundt cake or tube pan. Line rmmed sheet pan with parchment paper. Pour batter into prepared cake pan and fill no more than 2\/3 full, leaving 2 inches of room for the cake to rise. Smooth the top with a spoon or spatula. Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: Cake 3\/4pound\u00a0unsalted butter\u00a0(3 sticks) room temperature 2-1\/2cups\u00a0granulated sugar 3\/4cup\u00a0brown sugar\u00a0packed 7large\u00a0eggs\u00a0room temperature 1tbsp\u00a0vanilla extract 1cup\u00a0milk 3cups\u00a0all-purpose flour 1tsp\u00a0baking powder 1\/2tsp\u00a0salt 1\/4tsp\u00a0nutmeg\u00a0optional Toasted Pecans 2tbsp\u00a0unsalted butter 2cups\u00a0pecans\u00a0chopped + extra for garnish Glaze 1cup\u00a0powdered sugar 1tbsp\u00a0milk 1\/2tsp\u00a0maple extract\u00a0or rum extract TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":3138,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3,8],"tags":[],"class_list":["post-634","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cake","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tToasted Pecans<\/h4>\n
Glaze<\/h4>\n
<\/p>\nDirections:<\/h2>\n
\nIn a skillet over medium heat, melt 2 tbsp butter. Toss in chopped pecans and stir to coat. Heat pecans until fragrant and slightly browned, 2 to 3 minutes. Turn nuts out onto parchment lined baking sheet. Spread into a single layer to cool.
\nIn a large mixing bowl, add butter and sugar. On medium speed using paddle attachment or hand mixer, cream the butter and sugar until light and fluffy, about 5 minutes.
\nAdd eggs one at a time. Beat 45 seconds after each addition.
\nStir in vanilla and mix 30 more seconds.
\nIn a medium bowl, whisk together flour, baking powder, salt and nutmeg.
\nAt low speed, add 1\/2 the flour mixture to the butter mixture and beat until just blended. Pour in half the milk and beat on low until just blended.Scrape down the sides of the bowl then repeat the steps of adding the remaining flour mixture and milk.
\nFold toasted pecans into batter until well evenly dispersed.<\/p>\n
\nBake in preheated oven for 1 hour 25 minutes to 1 hour 40 minutes, or until toothpick insert comes out clean and cake is starting to pull away from sides of pan.
\nRemove form oven and allow to cool 15 minutes before inverting and removing cake from pan.
\nMake the Glaze
\nIn a small bowl, use a fork to stir the powdered sugar with milk and maple extract. Continue stirring until smooth and glossy. Drizzle over cool cake. Garnish with pecans.
\nFreezer Instructions
\nCool baked cake completely. For best results, do not glaze. Wrap cake in plastic wrap, followed by a layer of foil. Place in a plastic freezer bag and seal. Freeze for up to 3 months.
\nThawing: Thaw wrapped cake on the counter overnight. Condensation will gather on the outside due to the temperature difference, so keep cake wrapped until completely thawed.
\nGlaze and serve.<\/p>\n\nREAD ALSO:<\/span>\u00a0\u00a0BAKED CRISPY BEEF TACOS<\/span><\/div>\n<\/div>\n