Pecan Cake

Pecan Cake

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This is a delicious two layer cake, with a dense cakey base and a lighter pecan topping. A favourite dessert.

Cindy Carnes

Serves: 24 

  • Base Cake
  • 2 1/2 cups (315g) plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups (330g) white sugar
  • 125g butter
  • 2 eggs
  • 1 teaspoon vanilla essence
  • Top Cake
  • 1/4 cup light golden syrup
  • 1 1/4 cups (280g) white sugar
  • 65g butter
  • 3 eggs, beaten
  • 1 cup chopped pecans

Preparation:25min  ›  Cook:55min  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C. Grease and flour a 20x30cm cake tin.
  2. Base Cake: In a large bowl, combine flour, salt, bicarb soda and baking powder. Add sugar, butter, eggs and vanilla, then mix well. Reserve 2/3 cup of batter for filling, spread the remaining batter in the prepared cake tin. Bake the cake base for 15 minutes.
  3. Top Cake: In a saucepan, heat golden syrup, sugar and butter until melted and hot. Remove from heat and beat in the reserved 2/3 cup of cake batter. Stir in 3 eggs and add pecans. Pour on top of cake. Return to oven and bake an additional 40 minutes.

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