Ingredients (Cake):
1 cup (2 sticks) unsalted butter, softened
½ cup vegetable oil
2 cups granulated sugar
1 cup light brown sugar, packed
5 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup whole milk (or buttermilk)
2 tsp vanilla extract
1 tsp butter extract (optional, enhances buttery flavor)
1 ½ cups pecans, toasted and chopped
Ingredients (White Glaze):
2 cups powdered sugar
2–3 Tbsp milk or heavy cream
1 tsp vanilla extract
(Optional) 1 Tbsp melted butter for extra richness
Instructions:
Preheat oven to 325°F (160°C). Grease and flour a bundt or tube pan.
Toast pecans: Spread pecans on a baking sheet and toast for 6–8 minutes, until fragrant. Cool slightly, then chop.
Cream butter, oil & sugars: In a large mixing bowl, beat butter, oil, granulated sugar, and brown sugar until light and fluffy (about 5 minutes).
Add eggs: Beat in eggs one at a time, mixing well after each addition.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Mix batter: Add flour mixture to the butter mixture alternately with milk, beginning and ending with flour. Mix until just combined.
Flavor & pecans: Stir in vanilla, butter extract (if using), and 1 cup toasted pecans (reserve ½ cup for topping).
Bake: Pour batter into prepared pan and bake 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cake rest in the pan for 15 minutes, then remove to a wire rack to cool completely.
White Glaze:
In a bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable.
Drizzle glaze over cooled cake.
Sprinkle reserved toasted pecans on top for garnish.