Butter Cake with Pecans

    1 hour

    A simple any time of the day cake that includes pecans in both the cake and the icing. Perfect for a lazy day afternoon tea.

    47 people made this

    Serves: 16 

    • 190g butter
    • 2 cups chopped pecans
    • 3 cups (375g) sifted plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 cups (440g) white sugar
    • 4 eggs
    • 1 cup (250ml) milk
    • 2 teaspoons vanilla essence
    • Creamy Butter Icing
    • 65g butter or margarine
    • 1 teaspoon vanilla essence
    • 1/4 teaspoon salt
    • 4 cups (620g) sifted icing sugar
    • 1/3 cup (75ml) thickened cream

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

    1. Grease and flour bottoms of three 22cm layer cake tins. Preheat oven to 180 degrees C.
    2. Melt 65g butter in heavy frypan over medium heat. Add pecans then brown 10 to 15 minutes stirring frequently.
    3. Sift flour with baking powder and salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar then cream at high speed of mixer until light and fluffy.
    4. At medium speed blend in eggs one at a time beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla essence beginning and ending with dry ingredients. Blend well after each addition.
    5. Stir in 1 1/3 cups pecans. Pour batter into cake tins.
    6. Bake for 25 to 30 minutes until cake is golden brown and springs back when lightly touched in centre.
    7. When cool, blend remaining pecans with creamy butter icing; spread between layers and on top.
    8. Creamy Butter Icing: Cream butter in mixing bowl. Add vanilla essence, salt, icing sugar and 1/3 to 1/2 cups of cream. Beat until smooth and of spreading consistency. If necessary thin with additional cream.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (51)


    This is a wonderful cake. I made it for my dad's birthday and everyone loved it. I frosted it with a caramel frosting (butter, brown sugar, conf. sugar)- the one listed didn't look very interesting to me. It was a perfect combination.  -  17 Apr 2000  (Review from Allrecipes USA and Canada)


    This turned out great. I'm a wedding cake designer and I will use this recipe again and again. If overbaked the cake can be a lil dry otherwise I really recomend the cake. Thankyou for sharing this one.  -  31 Jul 2006  (Review from Allrecipes USA and Canada)


    I Looove this cake. I make it a lot...I am a cake decorator and once someone samples this cake..it becomes their go to cake for anything!! The only changes I suggest..for a lighter, more airy texture is to use self-rising flour and omit the backing powder...or use cake flour...i believe 1 cup AP flour = 1 cup + 1 TB of cake flour. Anyways...great cake!! I looove it with a caramel filling and butter frosting or caramel icing too...yummm~!  -  19 Mar 2008  (Review from Allrecipes USA and Canada)