Butter Pecan Cake
From auntybea 15 years ago
- 30 minutes to make
- Serves 12
This is a delicious butter pecan cake that I made for my mother-in-law's 75th birthday celebration to feed 100 people. At the last moment before taking it to the hall I realized it look a little drab and I didn't know what to do. Read more Well my pansies were out and I thought the creamy colour in the pansies with the purple would go beautifully with the creamy icing on the cake. So I decorated it with my beautiful pansies, really expecting people to remove them before eating the cake. Well after the cake, one cousin came up to me and told me how wonderful the edible pansies were on the cake!! I didn't dare tell her they were just from my backyard! But she's still alive so they weren't toxic!! See less
Ingredients
- 3 tbsp. butter shopping list
- 1 1/3 cup pecans - chopped shopping list
- 2/3 cup butter, softened shopping list
- 1 1/3 cup sugar shopping list
- 2 eggs shopping list
- 2 cups flour shopping list
- 1 1/2 tsp. baking powder shopping list
- 1/4 tsp. salt shopping list
- 2/3 cup milk shopping list
- 1 1/2 tsp. vanilla (vanilla bean would be marvellous in this cake) shopping list
- Frosting: shopping list
- 3 tbsp. butter, softened shopping list
- 3 cups icing sugar shopping list
- 3 tbsp. milk, plus 1 tsp. milk shopping list
- 3/4 tsp. vanilla shopping list
- Reserved toasted pecans shopping list
How to make it
- Pre-heat oven to 350 F.
- Melt 3 tbsp. butter in a 13x9x2 inch baking pan. Stir in pecans and bake at 350 F for 10 minutes. Cool.
- Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and 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 milk, beginning and ending with flour mixture. Stir in vanilla and 1 cup pecans, reserving remaining pecans for frosting.
- Pour batter into 2 greased and floured 9 " cake pans. Bake at 350 F for 30 minutes or until cake tests done. Do not over-bake this cake or it is dry. Cool layers in pans 10 minutes; remove from pans and cool completely.
- Spread top and sides of cooled cake with butter pecan frosting (cream cheese icing is delicious too).
- Frosting:
- Cream butter; add sugar, milk and vanilla, beating until light and fluffy. Stir in reserved toasted pecans.
The Rating
Reviewed by 5 people-
yum ........auntbea this looks fabulous
minitindel
in THE HEART OF THE WINE COUNTRY loved it
-
I agree, this looks and sounds fabulous. I'll be making this without a doubt. You've got my 5
chefmeow
in Garland loved it
-
This looks wonderful. I have to make a cake for a Tea at Church. I believe this will be the cake.
Thanks,
cookinggood
in Leesburg loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "