Butter and Toasted Pecan Cake

    Butter and Toasted Pecan Cake

    (16)
    50min


    15 people made this

    This is a great cake which can be made and served any time. If you like, substitute walnuts for the pecans.

    Ingredients
    Serves: 36 

    • 320g butter, softened
    • 2 cups chopped pecans
    • 3 cups (375g) sifted plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 2 cups (400g) white sugar
    • 4 eggs
    • 1 cup (250ml) milk
    • 2 teaspoons vanilla essence
    • 65g butter
    • 1 teaspoon vanilla essence
    • 1/4 teaspoon salt
    • 4 cups sifted icing sugar
    • 1/2 cup cream

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Grease and flour the bottoms of three 20cm layer pans. Preheat oven to 180 degrees C.
    2. Melt 60g butter or margarine in a heavy frypan over medium heat. Add pecans and brown for 10 to 15 minutes, stirring frequently.
    3. Cream 260g butter or margarine in large mixing bowl. Gradually add 2 cups white sugar and cream until light and fluffy with mixer on high speed. Blend in eggs one at a time, beating well on medium speed after each addition. Sift together flour, baking powder and 1/2 teaspoon salt. At low speed add sifted ingredients alternately with milk and vanilla essence, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups of the toasted pecans. Pour batter into pans.
    4. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in centre.
    5. To make icing: Cream 65g butter in mixing bowl. Add 1 teaspoon vanilla essence, 1/4 teaspoon salt, icing sugar and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream. Blend remaining 2/3 cup pecans into icing. Fill and ice the cake.
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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (13)

    by
    20

    Wonderful cake! I didn't have 3 layer cake pans, so I baked it in a 13x9 pan for 45 minutes. It turned out great. You may be tempted to skip the pecan toasting process, but don't! Toasting the pecans in butter is what gives this cake its unique, irresistible flavor. The cake received rave reviews from my family and my co-workers. I will definitely keep this cake on my "favorites" list!  -  25 Jun 2007  (Review from Allrecipes USA and Canada)

    by
    17

    This is a very good cake. Do not overbake or I think it would be dry. The icing tastes like butter pecan ice cream, the heavy cream gives it that flavor.  -  28 Jun 2000  (Review from Allrecipes USA and Canada)

    by
    6

    Flavor was good. Cake was very very dry. Neither my family nor I like dry cake. I had to throw out more than 1/2 of it because no one wanted to eat it. I am not a novice cook either. Will not make this again.  -  19 Jan 2009  (Review from Allrecipes USA and Canada)

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