BUTTER PECAN CAKE RECIPE:
Yield: 12-16 servings
Make a special cake that not only has that “wow factor” look but tastes extra delicious. This Toasted Butter Pecan Cake Recipe is filled with nuts, cream cheese and yummy goodness!
I love that it has an old-fashioned feel in that it could be something my grandma would have made.
Pecans make any dessert go up a “level” on the scale of desirability for desserts in my book.
While any kind of pecans can be delicious, toasting them brings out their mellow, nutty flavour.
Ingredients:
1-1/4 cups butter, softened and divided
2 teaspoons baking powder
2-2/3 cups chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
1 cup milk
4 eggs
FROSTING: OR PURCHASE
8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) of evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened
Directions:
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in the remaining toasted pecans. Spread frosting between layers and over the top and sides of the cake. Enjoy!