Vanilla Pecan Loaf Cake

    1 hour 25 minutes

    A wonderful loaf cake a bit different from the ordinary! If you like vanilla wafers and pecans, you'll love the topping on this loaf cake.

    5 people made this

    Serves: 24 

    • 125g melted butter
    • 1/3 cup (90g) white sugar
    • 1 1/2 cups crushed vanilla wafers
    • 1 cup chopped pecans
    • 250g butter, softened
    • 2 cups (440g) white sugar
    • 4 eggs
    • 1 cup (250ml) milk
    • 2 teaspoons vanilla essence
    • 2 2/3 cups (330g) plain flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease two bread tins.
    2. Prepare the topping by combining the 125g butter, 1/3 cup sugar, vanilla wafers and pecans. Mix together well and press into the bottom of prepared tins.
    3. Cream butter and sugar together. Add eggs one at a time and beat well. Combine milk and vanilla.
    4. Sift flour, baking powder and salt. Add to batter, alternating with milk; beat well. Pour into prepared loaf tins.
    5. Bake in for 1 hour, or until a toothpick inserted into the cake comes out clean. Remove from oven and cool on wire rack.

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    Reviews and Ratings
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    Reviews in English (4)


    This is delicious!! Its a recipe I will use over and over.. the topping was what made this cake extra special. The cake in itself (without topping) is good but nothing extraordinary. and you might want to line the bottom of the loaf tin with parchment paper, otherwise this may stick quite badly ( I learned the hard way). All in all, very good recipe worthy of 5 stars!  -  11 May 2011  (Review from Allrecipes USA and Canada)


    nice for x-mas when using red and green wafers  -  19 Jan 2002  (Review from Allrecipes USA and Canada)


    I'm going to rate this 5 stars since I have to rate it; however, I don't really think one should rate a recipe that one makes changes to. The way I made this was to use a package of glazed pecans instead of regular pecans. And instead of using them in the topping, I chopped them up and stirred them into the batter. That gave the cake itself a wonderful flavor. And yes, the basic recipe is very good indeed.  -  18 May 2013  (Review from Allrecipes USA and Canada)