Butter Pecan Cake
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| Recipe Rating: | |
| Category: | Cakes |
Ingredients
| CAKE | |
| 3 Tbsp | butter |
| 1 1/3 c | pecans, chopped |
| 2/3 c | butter, softened |
| 1 1/3 c | sugar |
| 2 lg | 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 | |
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Marsha GardnerCooked to PerfectionFlorala, AL (pop. 1,980)mrdick1950Member Since Aug 2012Marsha's Notes:
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.
Directions
Melt 3 tablespoons butter in 9"x13" pan in 350-degree oven. When butter is melted add pecans and toast for 10 minutes. CoolCream butter, in a large mixing bowl; gradually add sugar, beating until fluffy and sugar is dissolved.Add eggs, one at a time, beating well after each addition.Combine flour, baking powder and salt; add to creamed mixture alternately with the milk, beginning and ending with the flour mixture.Stir in vanilla and 1 cups pecans, chopped; reserving remaining pecans for the frosting.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.FROSTING:
Cream butter; add sugar, milk and vanilla. beating until light and fluffy. Stir in chopped pecans. Frost cake.
Comments
10 comments
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.
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