Butter Pecan Loaf

Ingredients

8 tablespoons (1 stick) unsalted butter

1/3 cup pecan halves

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 tablespoon salt

4 eggs

1 1/4 cups sugar

2/3 cup heavy cream

6 tablespoons Cognac

Preheat oven and butter a 9x5x3-inch loaf pan: line with parchment, butter the paper, dust the sides and bottom with flour, and shake off excess.
Melt butter in a skillet over medium-low heat. Add pecans and toast lightly, about 5 minutes. Drain pecans and reserve about 1/2 cup melted butter.
Coarsely chop the toasted pecans.
Sift together flour, baking powder, and salt into a mixing bowl.
Beat eggs on medium speed ~30 seconds. Gradually add sugar and beat on medium-high speed until light and fluffy, 5–6 minutes.
Add cream and blend. Reduce speed, add flour mixture, beat until just blended.
Scrape sides, add Cognac and chopped pecans. Stir to blend. Fold in melted butter and pour batter into pan.
Bake ~1.5 hours until golden and center springs back. Cool 10 minutes in pan, then transfer to wire rack.
Wrap cooled cake in plastic wrap and foil. Let stand one day before slicing. Keeps up to one week.