Honey Pecan cake
By
Christine Whisenhunt
@cwhisenhunt
1
Note:Photos borrowed from the internet.
**Original recipe is from the Plummerville Homecoming Cookbook, 1994, and the original recipe credit goes to Sherry Fox Wilson.**
★★★★★ 2 votes5
Ingredients
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1 Tbspvinegar
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1 cmilk
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1 coil (i'm going to sub this with applesauce or pumpkin puree)
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1 1/2 csugar
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3eggs
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1 tspvanilla
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2 cflour
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3 tspbaking powder
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1/2 tspcinnamon
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1/4 tspground cloves
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1/2 cchopped nuts
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MY SYRUP:
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1/4 corange honey
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1 Tbspwater
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2 Tbsporange juice
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ORIGINAL RECIPE SYRUP:
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1/4 choney
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1 Tbspwater
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1 Tbsplemon juice
How to Make Honey Pecan cake
- Combine 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.
- For syrup:
Bring honey, water and juice to a boil.