Lucille’s Mountaintop Inn Pecan Cake: Granny’s Recipe

We serve a sweet to guests at Lucille’s Mountaintop Inn every evening, and this uber-rich, buttery pecan cake is a favorite. The recipe—credited to Virginia S. Mc Ewen of Rockford, Alabama—comes from a community cookbook owner Charlie’s grandma gave her when she first moved out on her own.

Pecan Pound Cake

This cake is delish as is, but for a special treat, try it toasted and buttered for breakfast.

12-15 Servings

3 sticks butter
2 cups sugar

5 eggs

2 cups all purpose flour

1 teaspoon vanilla

1 cup chopped pecans

Preheat oven to 325°.
Cream butter and sugar.

Add eggs, one at a time. Beat well after each addition.

Blend in flour.

Add vanilla and pecans, mix well.

Pour into greased and floured tube or bundt cake pan.

Bake for 1 hour.

This recipe freezes well. After cooling, wrap in plastic wrap, then in heavy-duty foil, and freeze for up to three months.