Brown Sugar and Pecan Cake

    (110)
    1 hour 30 minutes

    This delicious basic cake recipe features brown sugar, vanilla essence and pecans. Serve as is or with your favourite icing.


    100 people made this

    Ingredients
    Serves: 16 

    • 3 cups plain flour
    • 1/2 teaspoon baking powder
    • 340g butter
    • 2 cups light brown sugar
    • 1 cup white sugar
    • 5 eggs
    • 1 teaspoon vanilla essence
    • 1 cup (250ml) milk
    • 1 cup chopped pecans

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat oven to 160 degrees C. Grease and flour a 25cm ring tin. Mix together the flour and baking powder; set aside.
    2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped pecans. Pour batter into prepared tin.
    3. Bake in the preheated oven for 60 to 75 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews and Ratings
    Global Ratings:
    (110)

    Reviews in English (92)

    by
    181

    I made this cake twice yesterday. I used a 12 cup, 10" inch bundt pan. I beat the sugars/butter for about 8 minutes & another 3-4 minutes after adding eggs. Also, I added 1/2 tsp salt to the dry ingredients. The cake was HUGE, moist & smelled wonderful when baking. I made the 1st cake with pecans & it was delicious. I made the 2nd cake without pecans and topped the slightly warm cake with a caramel frosting which dripped down the sides. YUMMY! (Caramel frosting: melt 1/2 stick real butter over low heat; add 1/2 cup packed dark brown sugar and 1/4 cup milk; heat until almost boiling. Remove from heat and cool 10 min. Add 1/2 tsp vanilla. Beat in 2 cups sifted confectioners sugar until smooth. Cool 5 minutes and spoon on warm cake). Thanks for a great recipe.  -  17 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    82

    Made it tonight. Followed exactly - came out great! I read earlier comments.. You shouldn't lessen the sugar, it'll make the cake less dense. Also, it's very important to add sugar very slowly. Take 5-7 minutes to add. Add eggs one at a time and beat until just blended. Don't over beat eggs! Your cake will overflow if you do. I baked mine in a metal bundt pan for 70 minutes and it was perfect. Thanks for the recipe!  -  30 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    54

    after reading all the reviews, I did decide to modify this recipe just a bit to add more flavor. I added: 1/2 tsp salt to dry ingredients; to the egg& sugar mixture I also added: 1 tsp of "vanilla butter&nut extract" (it's by mccormick and in most stores), 1 tsp of lemon zest (helps balance out all the sweetness) and substituted half&half instead of milk. I ground the pecans in the food processor untill they were fine but not dust or paste, about 20 sec maybe; folded them in at the end. For a glaze I did: 6 tbl butter, 3 tbl corn syrup, 1/2 tsp lemon zest, 1/4 c brown sugar. Cooked over med heat for until well combined and butter is completely melted. Off heat add: 1 tsp vanilla, 1 tsp of the vanilla butter extract and 1 cup of finely chopped pecans. It should resemble the topping for a sticky bun, thick and gooey. Spoon over the top of the cake when still warm. It is very sweet and decadent dessert that is fabulous for company. I sprinkled a bit of powdered sugar around the plate when I served it. It was beautiful and scrumptous and everyone loved it! Thank you for such a wonderful recipe!!!!  -  29 Oct 2006  (Review from Allrecipes USA and Canada)

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