Honey Nut Pound Cake	Print this Recipe

½ cup butter, softened
1 cup packed brown sugar
2 eggs
2 tablespoons Burleson's honey
1½ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
½ cup buttermilk
2 teaspoons vanilla
1 cup coarsely chopped pecans

Heat oven to 350°. Spray 9x5 inch loaf pan with nonstick cooking spray. In a large bowl, beat butter and sugar at medium to high speed until fluffy. Add eggs, one at a time, mixing thoroughly after each addition. Stir in Burleson's honey.

In a large bowl, sift together flour, baking powder and baking soda. Alternate gradually adding and stirring flour mixture and buttermilk into sugar mixture, ending with buttermilk. Stir in vanilla. Fold ¾ cup of the chopped pecans into the batter. Spoon batter into pan. Sprinkle remaining ¼ cup of pecans on top. Bake 50 to 55 minutes or until toothpick inserted in the center comes out clean. Cool in pan on wire rack.

Store in refrigerator.

Makes 12 servings.