honey pecan cake
(2 RATINGS)
This is another great cake to have with your morning coffee! It has one of those yummy glazes that soaks in and makes that gooey goodness on top that I love! This recipe also came from the cookbook my great aunt gave me. I love orange honey, so I tweaked it a little to suit my tastes. This calls for A LOT of oil, so I'll be substituting some of that with applesauce or pumpkin puree. I included both recipes below. You decide how you want to do it. Enjoy! **Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the original recipe credit goes to Sherry Fox Wilson.**
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prep time
20 Min
cook time
40 Min
method
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yield
Makes one fluted cake.
Ingredients
- 1 tablespoon vinegar
- 1 cup milk
- 1 cup oil (i'm going to sub this with applesauce or pumpkin puree)
- 1 1/2 cups sugar
- 3 - eggs
- 1 teaspoon vanilla
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/2 cup chopped nuts
- MY SYRUP:
- 1/4 cup orange honey
- 1 tablespoon water
- 2 tablespoons orange juice
- ORIGINAL RECIPE SYRUP:
- 1/4 cup honey
- 1 tablespoon water
- 1 tablespoon lemon juice
How To Make honey pecan cake
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Step 1Combine 1 tbsp. of vinegar and enough milk to make one cup. Set aside. Stir oil into sugar. Add eggs and vanilla; beat for one minute at medium speed. Sift flour, baking powder, cinnamon and cloves together. Add to creamed mixture alternately with the soured milk. Beat for another minute. Stir in pecans. Pour into greased and floured fluted pan. Bake at 350 degrees for 40 minutes.Let stand for 10 minutes. Remove from pan and prick holes in hot cake. Drizzle with syrup.
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Step 2For syrup: Bring honey, water and juice to a boil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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