Marsha Gardner Recipe

Butter Pecan Cake

By Marsha Gardner mrdick1950


Recipe Rating:

Marsha's Story

I am always looking for ways to use the pecans that we have growing in our yard. This is a wonderful cake with Butter Pecan Frosting.

Ingredients

CAKE
3 Tbsp
butter
1 1/3 c
pecans, chopped
2/3 c
butter, softened
1 1/3 c
sugar
2 large
eggs
2 c
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
kosher salt
2/3 c
milk
1 1/2 tsp
pure vanilla extract
BUTTER PECAN FROSTING
3 Tbsp
butter, softened
3 c
powdered sugar
3 Tbsp
plus 1 teaspoon milk
3/4 tsp
pure vanilla extract
reserved pecans

Directions Step-By-Step

1
Melt 3 tablespoons butter in 9"x13" pan in 350-degree oven. When butter is melted add pecans and toast for 10 minutes. Cool
2
Cream butter, in a large mixing bowl; gradually add sugar, beating until fluffy and sugar is dissolved.
3
Add eggs, one at a time, beating well after each addition.
4
Combine flour, baking powder and salt; add to creamed mixture alternately with the milk, beginning and ending with the flour mixture.
5
Stir in vanilla and 1 cups pecans, chopped; reserving remaining pecans for the frosting.
6
Pour batter into 3 greased and floured 8 inch cake pans. Bake at 350-degrees for 25-30 minutes. Cool cake 10 minutes in pan. Remove and cool completely on a wire rack.
7
FROSTING:
Cream butter; add sugar, milk and vanilla. beating until light and fluffy. Stir in chopped pecans. Frost cake.

About this Recipe

Course/Dish: Cakes


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10 Comments

user
Marsha Gardner mrdick1950
Jan 22, 2013
So glad it turned out well. My husband's favorite cake. Especially nice because we make it with our very own pecans. Happy New Year.
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Phyllis Hacker missimin
Jan 22, 2013
I made this today and it's delicious. After toasting the pecans I ground them because I didn't have enough and figured they would go farther ground up. Someone on here said if you use a 9X13 glass dish to bake the cake at 325 for 20 minutes. At that point my cake was still batter. I think the 20 minutes at 325 is for different cakes, definitely not this one. I had to hike the oven to 350 for another 40 minutes before it was done. It came out moist, not dry as others stated when using glass pans. Maybe it helped that I started the oven at 325 for 20 minutes. I'm just dusting the top with powdered sugar instead of using any icing. I'll definitely make this cake again and next time add more pecans.
user
Marsha Gardner mrdick1950
Jan 9, 2013
So glad you liked it. It is a family and friends favorite and often requested cake at our house. Happy New Year.
user
Gina Purvis Gina_Purvis
Jan 6, 2013
I tried this recipe and say it's Family Tested & Approved!
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Gina Purvis Gina_Purvis
Jan 6, 2013
Made this cake tonight, and it's absolutely amazing! Light and fluffy, not too rich, and super easy. Glad I picked this recipe.