Swapping a portion of the butter for pecan oil keeps this pound cake moist with a nutty backnote.

INGREDIENTS

  • 1 cup butter, softened
  • 1/4 cup Balsam Pecan Oil
  • 1 1/2 cups sugar
  • 4 eggs
  • 2 cups flour
  • 1 tsp vanilla

METHOD

  1. Cream the butter, pecan oil, and sugar together.
  2. Beat in the eggs one at a time, then the vanilla.
  3. Fold in the flour.
  4. Bake in a greased loaf pan at 325°F (165°C) for 55–65 minutes.

Replacing a portion of the butter with pecan oil keeps the crumb moist and adds a subtle nutty backnote.