1. Prepare the Oven and Pan:
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube or bundt pan, making sure to get into all the crevices.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for 5-7 minutes, until the mixture is very light, fluffy, and pale in color.
4. Incorporate Eggs:
Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the sides of the bowl as needed.
5. Add Flavorings:
Mix in the vanilla and pound cake extracts.
6. Combine Wet and Dry Ingredients:
Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix each addition until just combined—be careful not to overmix.
7. Fold in Pecans:
Using a spatula, gently fold the toasted, chopped pecans into the batter until they are evenly distributed.
8. Bake:
Pour the batter into the prepared pan and spread it evenly. Bake for 70-80 minutes, or until a long wooden skewer or toothpick inserted into the center of the cake comes out clean.
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Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.
For the Glaze:
1. Melt Butter and Cream Cheese:
In a small saucepan over low heat, melt the butter and cream cheese together, stirring constantly until smooth. Remove from heat.
2. Whisk in Sugar:
Gradually whisk the sifted powdered sugar into the warm cream cheese mixture until smooth and no lumps remain.
3. Adjust Consistency:
Stir in the half-and-half and vanilla extract (if using). The glaze should be thick but pourable. If it’s too thick, add more half-and-half, one teaspoon at a time, until you reach the desired consistency.
To Finish:
Place the completely cooled cake on a serving plate. Drizzle the glaze generously over the top, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing.
Enjoy your slice of buttery, nutty perfection!
