Carol's Butter Pecan Cake
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Butter2 cups
Pecan (chopped)3 cups
All-Purpose Flour (sifted)2 tsps
Baking Powder1 tsp
Salt2 cups
White Sugar4
Eggs1 cup
Milk1 tsp
Vanilla Extract1 cup
Heavy Whipping CreamDirections:
1
Grease and flour bottoms of three 9 inch layer pans
2
Preheat oven to 350 degrees F (175 degrees C)
3
Melt 1/4 cup butter in heavy skillet over medium heat
4
Add pecans and brown 10 to 15 minutes, stirring frequently
5
Sift flour with baking powder and 1/2 teaspoon salt
6
Cream remaining butter in large mixing bowl
7
Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy
8
At medium speed blend in eggs, one at a time, beating well after each
9
At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients
10
Blend well after each addition
11
Stir in 1 1/3 cups pecans
12
Pour batter into pans
13
Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center
14
When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top
15
To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl
16
Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream
17
Beat until smooth and of spreading consistency
18
If necessary, thin with additional cream