Aunt Cora’s Famous Pecan Cake
"If you like buttered pecan ice cream you will love Chef Eddy’s take on Aunt Cora’s Famous Pecan Cake. This luscious layer cake recipe first appeared in one of ourvintage Aunt Cora's cookbooks. Chef Eddy swapped the milk for buttermilk and whipped the egg whites to create an even richer taste and a delicate, super-moist texture that will make this cake a new classic...."
INGREDIENTS
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5 large eggs
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2 1/3 cups all-purpose flour*
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1 teaspoon baking soda
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3 tablespoons unsalted butter
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1 1/2 cups pecan pieces
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2 sticks unsalted butter, very soft
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2 cups Dixie Crystals Extra Fine Granulated Sugar
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1 tablespoon vanilla extract
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1 cup buttermilk
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3 cups pecan halves
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1 cup Dixie Crystals Extra Fine Granulated Sugar
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1/3 cup water
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1 teaspoon vanilla extract
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Pinch salt
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Cream Cheese Frosting
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*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
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