Dawn Hammond Recipe

Butter Pecan Cake

By Dawn Hammond Grandy


Recipe Rating:
Cooking Method:
Bake
313 Comments:

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one of the best cakes I have ever had!  It was so good in fact, that I had to get it out of the house so I would not eat it all!  I did, however, add ½ cup more pecans so that I would have some for the icing.   Also, if you prefer thick icing (like I do) you might want to double the icing recipe.

Ingredients

3 Tbsp
butter
1 c
pecans, chopped
2/3 c
butter, softened
1 c
sugar
2
eggs
2 c
all purpose flour
1 1/2 tsp
baking powder
1/4 tsp
salt
2/3 c
milk
1 1/2 tsp
vanilla extract
FROSTING INGREDIENTS
3 Tbsp
butter, softened
3 c
powdered sugar
3 Tbsp
milk
3/4 tsp
vanilla extract
pecans, toasted

Directions Step-By-Step

1
Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
2
Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and 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 milk, beginning and ending with flour mixture.
5
Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
6
Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes or until cake tests done.
7
Cool layers in pans 10 minutes; remove from pans, and cool completely.
8
Spread top and sides of cooled cake with Butter Pecan Frosting - Yield: one 2-layer cake.
9
Butter Pecan Frosting: Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
10
Stir in reserved toasted pecans - Yield: enough frosting for one 2-layer cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy


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313 Comments

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Dec 5, 2014 - Melanie B shared this recipe with discussion groups: Food Porn NUTS IN THE HOUSE THE KITCHEN KATERERS the old M.B.
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Becky Hammond OatsandHoney
Mar 25, 2013
Hi Grandy! I found you on JAP!! and quite exciting because now i have this amazing recipe in my recipe box!! Love you!
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Chris Gonzales chrysoulla
Jan 20, 2013
I made this cake for the first time yesterday. It certainly has a good flavor, but I thought it to be a bit dry and the icing amount was not nearly enough. Next time I bake it, I will use a MOIST White Cake Mix (I found that Duncan Hines is very good and have substituted it in another recipe that is popular in my family) and add the toasted, buttery pecans to it. Also, I will make 1 1/2 times the original amount of icing, but will not mix the pecans in it as it makes it very hard to spread. I will frost the cake first then sprinkle the pecans on top and sides. The flavor is very nice! thanks!
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michelle bass mrsmechelle43
Feb 14, 2012
I made this cake tonight! The layers where very small. Did u double the cake recipe?
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Cynthia Richardson cynthiarich
Feb 13, 2012
I can't believe 26 pages later we are still discussing this recipe. It's a wonderful recipe with great flavor, but the majority of us experienced cooks tried it and it was dry. I tried it three times, varying certain ingredients and pan sizes to try to make it more moist. No luck ): Again fabulous flavor, dry cake. If you're making it double and then some on the icing recipe. It's an expensive cake to make so knowing that and that it will most likely be dry, make at your own risk. Enough people have weighed in with the same results. I would have thought the administrators of this site would have amended the recipe rather than keep this commentary rolling.